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Dump And Bake Chicken Tzatziki Rice

An incredibly easy one-pot Greek dinner where marinated chicken and turmeric rice cook together in the oven, finished with fresh creamy tzatziki.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lbs chicken thighs boneless, skinless, cut into chunks
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp dried oregano
  • 3 cloves garlic minced
Rice Base
  • 1.5 cups basmati rice rinsed
  • 3 cups chicken broth hot
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 2 tbsp butter melted
Tzatziki Topping
  • 1 cup Greek yogurt
  • 0.5 cup cucumber grated and drained
  • 2 tbsp fresh dill chopped

Equipment

  • 9x13 Baking Dish
  • Aluminum foil
  • Mixing bowl
  • Grater

Method
 

  1. Preheat oven to 375°F (190°C). Grease a large baking dish.
  2. Combine chicken chunks with olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Set aside.
  3. Place rinsed rice in the baking dish. In a pitcher, mix hot broth, melted butter, turmeric, and garlic powder. Pour over rice.
  4. Arrange the seasoned chicken pieces evenly on top of the rice.
  5. Cover tightly with foil and bake for 45-50 minutes until rice is tender and liquid is absorbed.
  6. Meanwhile, mix yogurt, drained cucumber, dill, and a pinch of salt to make tzatziki.
  7. Remove dish from oven, fluff rice, and top with the cold tzatziki sauce and lemon slices.

Notes

Ensure foil is sealed tightly so steam does not escape, which ensures the rice cooks perfectly.