Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1.5 cups long-grain white rice, rinsed
- 3 cups low-sodium chicken broth
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup plain Greek yogurt
- 1/2 large English cucumber, grated and squeezed dry
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh dill, minced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, sliced
Instructions
- Preheat oven to 375°F (190°C).
- In a 9×13-inch baking dish, combine rinsed rice, chicken broth, olive oil, oregano, garlic powder, salt, and black pepper.
- Spread chicken cubes evenly over rice mixture.
- Seal the dish tightly with foil and bake 40–45 minutes until chicken reaches 165°F and rice absorbs liquid.
- Meanwhile, prepare tzatziki by whisking Greek yogurt, cucumber, lemon juice, and dill in a bowl.
- Remove baking dish from oven, let rest 5 minutes, then fluff rice with a fork.
- Top with tzatziki, cherry tomatoes, and Kalamata olives before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Oven-Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 520