A simple, hands-off recipe that combines tender baked chicken, fluffy rice, and tangy homemade tzatziki for a delicious Mediterranean meal all in one dish. Perfect for busy weeknights!
???? Description
This Dump-and-Bake Chicken Tzatziki with Rice recipe is a brilliant way to enjoy Mediterranean flavors with minimal effort and maximum taste. Chicken breasts are baked on a bed of flavorful rice, infused with garlic, lemon, and herbs, while a cool, creamy tzatziki sauce made from Greek yogurt, cucumber, and fresh dill adds the perfect refreshing contrast.
Because everything cooks together in one pan, cleanup is easy, and you get a comforting, balanced meal with protein, veggies, and carbs. It’s ideal for meal prep or an easy family dinner that feels special.
???? Ingredients (U.S. Standard Measurements)
For the Chicken and Rice
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 ½ cups long-grain white rice, rinsed
- 3 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 1 lemon, zest and juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper, to taste
For the Tzatziki Sauce
- 1 cup Greek yogurt (plain, full-fat or low-fat)
- ½ cucumber, grated and excess water squeezed out
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- Salt and pepper, to taste
???? Instructions
1. Preheat Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Prepare Rice Base
In the baking dish, combine rinsed rice, chicken broth, olive oil, minced garlic, lemon zest, oregano, paprika, salt, and pepper. Stir to evenly distribute.
3. Season Chicken
Pat chicken breasts dry. Season both sides with salt, pepper, and a little paprika.
4. Assemble
Place chicken breasts on top of the rice mixture in the dish. Drizzle lemon juice over the chicken.
5. Bake
Cover the baking dish tightly with aluminum foil and bake for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the rice is tender.
6. Make Tzatziki Sauce
While chicken and rice bake, prepare tzatziki by mixing Greek yogurt, grated cucumber, dill, lemon juice, minced garlic, salt, and pepper in a bowl. Refrigerate until ready to serve.
7. Serve
Spoon rice onto plates, top with chicken breasts, and drizzle with a generous amount of tzatziki sauce. Garnish with extra dill or lemon slices if desired.
???? Variation (From Me!)
???? Mediterranean Veggie Boost
Add 1 cup of chopped cherry tomatoes and ½ cup of kalamata olives to the rice mixture before baking for an extra burst of Mediterranean flavor and color.
???? Tips & Tricks
- Rinse rice well to remove excess starch for fluffier texture.
- If you prefer brown rice, increase baking time and liquid accordingly.
- Make tzatziki a few hours ahead so flavors meld beautifully.
- Use full-fat Greek yogurt for the creamiest tzatziki.
- To keep chicken juicy, avoid overbaking; use a meat thermometer to check doneness.
- Leftovers reheat well and make great next-day lunches.
???? Nutrition Facts (Per Serving – Approximate, serves 4)
- Calories: 420
- Protein: 40g
- Carbohydrates: 40g
- Fat: 10g
- Fiber: 2g
- Sugar: 3g
- Sodium: 450mg
???? Serve With
- Simple cucumber and tomato salad
- Warm pita bread or crusty baguette
- Roasted Mediterranean vegetables
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