Description
A simple one-pan casserole combining chicken, rice and Mediterranean flavors — dump everything in a baking dish, bake, then top with creamy tzatziki for an easy, flavorful meal.
Ingredients
- 500 g boneless skinless chicken thighs or breasts, cut into bite‑sized pieces
- 1 cup long‑grain white rice (about 200 g), rinsed
- 1 can (400 g) diced tomatoes, undrained
- 1¼ cups (300 ml) chicken broth (or water + bouillon)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried oregano + ½ teaspoon dried thyme (or 1½ tsp mixed Greek seasoning)
- Salt and pepper to taste (about ½ teaspoon salt + ¼ teaspoon pepper)
- For topping: 1 cup (240 g) plain Greek yogurt + ½ cup (about 120 g) grated cucumber (squeezed dry) + 1 tablespoon lemon juice + 1 clove garlic, minced + pinch of salt and pepper — or about 1¼ cups prepared tzatziki sauce
Instructions
- Preheat your oven to 190 °C (375 °F).
- In a large mixing bowl, combine the chicken pieces, rinsed rice, chopped onion, minced garlic, diced tomatoes (with their juices), chicken broth, olive oil, oregano, thyme (or Greek seasoning), salt, and pepper. Stir until evenly mixed.
- Pour the mixture into a greased 9×13‑inch (or similar) baking dish and spread it out evenly. Cover tightly with foil.
- Bake in the preheated oven for 40–45 minutes, or until the rice is tender, liquid is absorbed, and chicken is cooked through (internal temperature ≈ 75 °C / 165 °F).
- While the bake is in the oven, prepare the tzatziki topping: in a bowl combine the Greek yogurt, grated cucumber, lemon juice, minced garlic, and a pinch of salt and pepper. Stir until smooth.
- When the bake is done, remove the foil and let it rest for 5 minutes, then fluff the rice gently with a fork.
- Serve the chicken‑rice bake in bowls or on plates, and top each serving generously with the tzatziki sauce. Garnish optionally with chopped fresh parsley or dill, and a squeeze of lemon.
Notes
- You can substitute store‑bought tzatziki for convenience. If it’s very thick, thin it slightly with a splash of water or lemon juice to make it easier to dollop.
- For a lighter version, use chicken breast and reduce olive oil to 1 teaspoon.
- Adjust salt to taste — if using a salty broth or canned tomatoes, you may need less added salt.
- Leftovers keep well: refrigerate for up to 3 days. To reheat, warm gently in a microwave or oven and add fresh tzatziki before serving.
- Feel free to add chopped vegetables (like bell peppers or zucchini) to the bake for extra nutrition and flavor.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
