Description
A creamy, tangy Mediterranean-inspired casserole featuring tender chicken, flavorful rice, and tzatziki sauce—all baked in one dish with minimal prep.
Ingredients
1 cup long-grain white rice
1 ½ cups low-sodium chicken broth
1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
½ teaspoon paprika
1 cup tzatziki sauce (store-bought or homemade)
1 medium cucumber, thinly sliced for garnish (optional)
½ cup crumbled feta cheese
½ cup chopped fresh parsley or dill for garnish
Instructions
- Preheat the oven to 375 °F (190 °C) and lightly grease a 9×13-inch baking dish.
- Spread the uncooked rice evenly in the dish and pour in the chicken broth, ensuring the rice is fully submerged.
- Scatter the chicken pieces on top of the rice.
- Evenly sprinkle garlic powder, onion powder, oregano, and paprika over the chicken.
- Spoon the tzatziki sauce over the chicken and gently spread to cover.
- Tightly cover the dish with foil and bake for 35–40 minutes.
- Remove foil and bake for an additional 5–10 minutes if needed to absorb excess liquid.
- Let rest for 5 minutes, then garnish with feta, fresh herbs, and cucumber slices.
- Serve warm and enjoy.
Notes
Make your own tzatziki for extra freshness using Greek yogurt, cucumber, garlic, lemon juice, and dill.
Swap white rice with brown rice or quinoa, adjusting liquid and cook time accordingly.
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Let assembled dish sit at room temperature for 15 minutes before baking if made ahead.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 3g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg
