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A 9x13 baking dish filled with cooked chicken and rice, topped with creamy tzatziki, tomatoes, and olives.

Dump-and-Bake Chicken Tzatziki Rice

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 520 kcal

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1.5 cups long -grain white rice, rinsed
  • 3 cups chicken broth, low sodium
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 1 cup plain Greek yogurt
  • 0.5 large English cucumber, grated and squeezed dry
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh dill, minced
  • 0.5 cup cherry tomatoes, halved
  • 0.25 cup Kalamata olives, sliced

Instructions
 

  • Preheat oven to 375°F (190°C).
  • In a 9x13-inch baking dish, combine the rinsed white rice, chicken broth, olive oil, dried oregano, garlic powder, salt, and black pepper. Stir to distribute seasonings.
  • Distribute the cubed chicken breast evenly across the surface of the rice and liquid mixture.
  • Seal the baking dish tightly with heavy-duty aluminum foil to ensure steam is retained.
  • Bake for 40 to 45 minutes until the internal temperature of the chicken reaches 165°F (74°C) and the rice has absorbed the liquid.
  • Prepare the tzatziki garnish by whisking together the Greek yogurt, squeezed cucumber, lemon juice, and minced dill in a small mixing bowl.
  • Remove the baking dish from the oven and allow it to rest, covered, for 5 minutes.
  • Remove the foil and fluff the rice using a fork to integrate the chicken.
  • Top the rice and chicken with dollops of the prepared tzatziki, halved cherry tomatoes, and sliced Kalamata olives immediately before serving.