Description
A flavorful one-pan dish combining chicken, rice, and a creamy tzatziki sauce, topped with cheese and baked to perfection.
Ingredients
- 2 cups cooked white rice
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup Greek yogurt
- 1/2 cup cucumber, finely diced
- 1 tablespoon lemon juice
- 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
- 1 cup shredded mozzarella cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, sliced (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken, garlic powder, onion powder, oregano, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- In a mixing bowl, combine the Greek yogurt, diced cucumber, lemon juice, and dill. Stir until well mixed.
- In a large baking dish, layer the cooked rice evenly on the bottom. Top with the cooked chicken mixture, spreading it out evenly.
- Spoon the tzatziki mixture over the chicken, spreading it to cover the surface.
- Sprinkle the shredded mozzarella cheese on top, followed by the cherry tomatoes and olives if using.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the chicken while cooking.
- You can substitute quinoa for rice for a gluten-free option or use brown rice for added fiber.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg