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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Prepare the rice:
Spread the uncooked rice evenly in the bottom of the prepared baking dish. Pour the chicken broth (or water) over the rice and stir to combine.
Prepare the chicken:
In a small bowl, mix the Greek yogurt, tzatziki sauce, olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Coat the chicken breasts with this tzatziki mixture and place them on top of the rice.
Bake:
Cover the baking dish with foil and bake for 40–45 minutes (depending on the thickness of the chicken breasts). Remove the foil and bake for an additional 10–15 minutes, or until the chicken is fully cooked (internal temperature should be 165°F or 74°C).
Make the topping:
While the chicken is baking, dice the cucumber and chop the parsley. After the chicken is done, sprinkle the diced cucumber and fresh parsley over the chicken and rice. If you like, you can add crumbled feta for an extra Mediterranean twist.
Serve:
Serve the chicken and rice together, spooning the cooked rice onto plates and topping with the chicken and any extra tzatziki sauce you have.
🍴 Optional Add-ins or Variations:
Roasted vegetables: Add some cherry tomatoes, bell peppers, or zucchini to the baking dish before baking for extra veggies.
Spicy kick: Add a sprinkle of red pepper flakes or chili powder for some heat.
Rice alternatives: Swap the rice for quinoa or couscous for a quicker cooking time.”
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