Chicken Tzatziki with Rice (Printable Version)
# What You Need:
→ Main Ingredients
01 -
500 g (1.1 lb) boneless, skinless chicken thighs or breasts, cut into large chunks
02 -
200 g (1 cup) long-grain white rice, uncooked
03 -
480 ml (2 cups) chicken broth
04 -
1 small red onion, thinly sliced
05 -
1 zucchini, diced
06 -
1 bell pepper, chopped
07 -
1 tbsp olive oil
08 -
Salt and black pepper to taste
09 -
1 tsp dried oregano
10 -
Juice of ½ lemon
→ For the Tzatziki
11 -
250 g (1 cup) plain Greek yogurt
12 -
½ cucumber, grated and squeezed dry
13 -
1 garlic clove, minced
14 -
1 tbsp fresh dill or mint, chopped
15 -
1 tbsp lemon juice
16 -
Salt to taste
→ Garnish
17 -
Fresh parsley or dill
18 -
Extra lemon wedges
# Steps to Follow:
01 -
Preheat oven to 200°C (400°F). Lightly grease a 9x13 inch (23x33 cm) baking dish.
02 -
In the dish, combine rice, broth, onion, zucchini, and bell pepper. Season with salt, pepper, oregano, and drizzle with olive oil. Stir to evenly distribute.
03 -
Place chicken pieces on top of the rice mixture. Squeeze lemon juice over the top and season chicken lightly.
04 -
Cover tightly with foil and bake for 40–45 minutes, or until rice is tender and chicken is cooked through (internal temp 75°C / 165°F).
05 -
Meanwhile, make the tzatziki: mix Greek yogurt, cucumber, garlic, dill, lemon juice, and a pinch of salt. Chill until serving.
06 -
Remove foil from the bake. Let rest 5 minutes before fluffing rice and serving with a generous dollop of tzatziki and fresh herbs.
# Additional Notes:
01 -
Substitute brown rice (increase broth to 2½ cups and bake for 60–70 minutes).
02 -
Add kalamata olives or cherry tomatoes before baking for extra flavor.
03 -
Tzatziki can be made up to 2 days in advance.