Description
A Mediterranean-inspired one-pan bake featuring tender chicken and fluffy rice under a creamy tzatziki-style yogurt topping, all cooked together for a comforting, minimal-prep dinner.
Ingredients
1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
1 cup uncooked long-grain white rice
1½ cups chicken broth (or water)
1 cup plain Greek yogurt
⅓ cup grated cucumber (squeezed dry)
2 Tbsp olive oil
2 garlic cloves, minced
1 tsp dried dill (or 2 tsp chopped fresh dill)
1 tsp dried oregano
½ tsp ground cumin
Salt and black pepper, to taste
Juice of 1 lemon
Optional: ½ cup crumbled feta cheese
Garnish: ¼ cup chopped fresh parsley or cilantro
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In the dish, combine rice, broth, olive oil, garlic, dill, oregano, cumin, salt, and pepper. Mix well.
- Distribute chicken pieces evenly over rice mixture.
- In a bowl, whisk together yogurt, grated cucumber, and lemon juice. Spread over chicken and rice layer.
- Cover tightly with foil and bake for 35–40 minutes, or until rice is tender and chicken is cooked through.
- Remove foil, sprinkle with feta if using, and bake uncovered for 5 minutes.
- Let rest 5 minutes before serving. Garnish with fresh herbs and serve warm.
Notes
- Use brown rice or quinoa with adjusted liquid and cook time.
- Include chopped bell peppers or spinach for extra vegetables.
- Swap feta with dairy-free cheese if needed or omit.
- Add chili flakes or jalapeño for spice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion (1/6 of dish)
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 75mg
