Ingredients
Scale
- 1 cup long-grain white rice
- 1 ½ cups low-sodium chicken broth
- 1 ½ pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- 1 cup tzatziki sauce (store-bought or homemade)
- 1 medium cucumber (sliced thinly for garnish, optional)
- ½ cup crumbled feta cheese
- ½ cup chopped fresh parsley or dill (for garnish)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Assemble the Base: Spread the uncooked rice evenly in the baking dish. Pour in the chicken broth, ensuring the rice is completely submerged for even cooking.
- Add the Chicken: Scatter the chicken pieces on top of the rice. Sprinkle the garlic powder, onion powder, oregano, and paprika evenly over the chicken for a burst of Mediterranean flavor.
- Top with Tzatziki Sauce: Spoon the tzatziki sauce over the chicken, spreading it gently with the back of a spoon to ensure the chicken is well-coated.
- Bake: Cover the dish tightly with aluminum foil and bake for 35-40 minutes. The chicken should be fully cooked, and the rice tender and fluffy. If needed, bake uncovered for an additional 5-10 minutes to absorb any excess liquid.
- Finish with Garnishes: Once baked, remove the casserole from the oven and let it sit for 5 minutes. Garnish with crumbled feta cheese, fresh parsley or dill, and cucumber slices for a refreshing crunch.
- Serve and Enjoy: Serve warm, savoring the delicious aroma and vibrant flavors in every bite.
Notes
You can easily double the recipe for a larger crowd or for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean