Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup diced cucumber
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried dill
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine Greek yogurt, diced cucumber, minced garlic, lemon juice, dried dill, salt, and pepper to make the tzatziki sauce. Set aside.
- In a large baking dish, place the chicken breasts and drizzle with olive oil. Season with salt and pepper.
- Sprinkle the rice evenly around the chicken in the dish.
- Pour the chicken broth over the rice and chicken.
- Cover the dish tightly with aluminum foil.
- Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the rice is tender.
- Remove the foil and let it rest for 5 minutes before serving.
- Serve the chicken and rice with a generous dollop of tzatziki sauce and garnish with fresh parsley.
Notes
- For extra flavor, marinate the chicken in olive oil, lemon juice, and herbs for a few hours before baking.
- Substitute quinoa for rice for a healthier option.
- This dish can be made ahead and reheated for quick meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg