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If you're searching for a meal that combines convenience, health, and vibrant Mediterranean flavors, look no further than the Dump-and-Bake Chicken Tzatziki with Rice. This dish not only brings the taste of Greece to your kitchen but also simplifies the cooking process—making it a perfect option for weeknight dinners or meal prep. The beauty of the dump-and-bake method lies in its simplicity; you can literally dump all the ingredients into a single baking dish, pop it in the oven, and let it do the work for you.

Dump-and-Bake Chicken Tzatziki with Rice

Cook up a flavorful meal with this Dump-and-Bake Chicken Tzatziki with Rice! This easy recipe combines tender chicken thighs, a creamy homemade tzatziki sauce, and fluffy rice all in one pan. Simply mix Greek yogurt, cucumber, garlic, and herbs for the sauce, then layer everything in a baking dish. It’s a hands-off dinner that’s ready in under an hour, making it perfect for busy weeknights! Serve it with fresh parsley and enjoy a taste of the Mediterranean.
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1 cup Greek yogurt

1 cup cucumber, grated and drained

2 cloves garlic, minced

2 tbsp fresh dill, chopped (or 1 tbsp dried dill)

1 tbsp lemon juice

1 tsp salt

1/2 tsp black pepper

1 cup long-grain rice (uncooked)

2 cups low-sodium chicken broth

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1 tbsp olive oil

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a mixing bowl, combine the Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, salt, and pepper. Mix well to create the tzatziki sauce.

      In a large baking dish, arrange the chicken thighs in a single layer.

        Pour the tzatziki sauce evenly over the chicken, making sure to coat each piece well.

          Scatter the uncooked rice around the chicken, followed by the cherry tomato halves and red onion slices.

            Pour the chicken broth over the rice and ingredients in the baking dish, ensuring that the rice is submerged.

              Drizzle olive oil over the contents, and season with a little extra salt and pepper if desired.

                Cover the baking dish tightly with aluminum foil and bake for 40 minutes.

                  After 40 minutes, remove the foil and bake for an additional 10 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 74°C) and the rice is tender.

                    Let it rest for 5 minutes before serving; this helps the flavors meld together.

                      Garnish with fresh parsley if desired and serve warm.

                        Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4