Description
A quick and easy weeknight meal featuring tender chicken, fluffy rice, and cool tzatziki, all baked in one pan for minimal cleanup.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken thighs or breasts, cut into large chunks (Chicken thighs are recommended for juiciness.)
- 1.5 cups long-grain white rice (jasmine or basmati work great) (Avoid minute rice or parboiled rice.)
- 3 cups low-sodium chicken broth (Adjust based on the rice used.)
- 3 tablespoons olive oil
- 1 each lemon, zested and juiced (Add extra for more tang.)
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried dill or 1 tablespoon fresh chopped dill
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 small red onion, thinly sliced
- 1 cup cucumber, diced (Add extra for more crunch.)
- 1 cup cherry tomatoes, halved
- 3/4 cup crumbled feta
- 1 cup tzatziki sauce, store-bought or homemade (Add after baking.)
- 1 each Fresh parsley or dill for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
- Add uncooked rice, chicken broth, olive oil, lemon zest, lemon juice, garlic, oregano, dill, salt, and pepper to the dish. Stir to combine.
- Nestle the chicken pieces into the rice mixture. Scatter the sliced red onion on top.
Baking
- Cover tightly with foil to trap the steam. Bake for 45 to 55 minutes, until the rice is tender and the chicken hits 165°F in the thickest part.
Finishing Touches
- Remove the foil and let it sit for 5 to 10 minutes. Fluff the rice.
- Top with diced cucumber, cherry tomatoes, and crumbled feta. Dollop or swirl on tzatziki right before serving.
- Finish with fresh dill or parsley. Taste and add a pinch of salt if needed.
Notes
Let the dish rest after baking to allow for proper texture. Season to taste after adding toppings.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: dinner, Main Course
- Cuisine: Mediterranean