Description
A comforting dish that marries tender chicken, fluffy rice, and creamy tzatziki, perfect for busy weeknights or special gatherings.
Ingredients
Scale
- 2 cups Long Grain White Rice
- 4 cups Chicken Broth
- 2 pieces Boneless, Skinless Chicken Breasts
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 cup Greek Yogurt
- 2 cloves Minced Garlic
- 1 cup Grated Cucumber
- 2 tablespoons Dill
- 2 tablespoons Lemon Juice
- 1 teaspoon Oregano
- 1 teaspoon Paprika
- 1 cup Cucumber Substitute (Diced zucchini or bell pepper)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Spread the rice evenly across the bottom of the greased dish and pour in the chicken broth.
- Place the chicken breasts on top of the rice, drizzle with olive oil, and sprinkle with salt and black pepper.
- Cover tightly with aluminum foil and bake for 40 minutes. Remove the foil in the last 10 minutes to brown the chicken.
- Meanwhile, whisk together the Greek yogurt, minced garlic, grated cucumber, dill, lemon juice, oregano, and paprika in a mixing bowl to make the tzatziki.
- After 40 minutes, check that the chicken is cooked to an internal temperature of 165°F (75°C). Bake for a few more minutes if needed.
- Fluff the rice, slice the chicken, and serve hot with a generous dollop of tzatziki.
Notes
Consider marinating the chicken overnight for extra flavor. You can also use the air fryer for quicker cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg