Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast, cubed
- 1.5 cups uncooked long-grain white rice
- 3 cups chicken broth
- 1/2 cup plain Greek yogurt
- 1 tbsp dried dill weed
- 2 tbsp fresh lemon juice
- 1 tsp garlic powder
- 1/2 cup finely diced cucumber
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Lightly grease or spray a 9×13 inch baking dish.
- Step 2: In a medium bowl, whisk together the chicken broth, Greek yogurt, lemon juice, dried dill weed, and garlic powder until the mixture is smooth and fully combined.
- Step 3: Add the uncooked rice, cubed chicken pieces, and diced cucumber directly into the prepared baking dish. Pour the Tzatziki broth mixture evenly over the ingredients. Gently stir everything together to ensure the rice is fully submerged in the liquid.
- Step 4: Tightly cover the baking dish with aluminum foil. Bake for 45 minutes without removing the foil.
- Step 5: Carefully remove the aluminum foil and continue baking uncovered for an additional 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F) and all the liquid has been absorbed by the rice.
- Step 6: Remove the dish from the oven and let it rest, covered loosely, for 5 minutes before fluffing the rice gently and serving.
Notes
- Store leftovers promptly in an airtight container in the refrigerator for up to 3 days; the yogurt base means it should not be kept at room temperature for long.
- To revive leftovers, reheat small portions in the microwave, adding a splash of chicken broth or water before warming to prevent the rice from drying out.
- Garnish each serving with a sprinkle of fresh chopped parsley or a few extra slivers of fresh cucumber to add brightness and texture to the baked dish.
- Ensure the yogurt mixture is completely smooth before pouring; any unwhisked clumps of yogurt may separate slightly during baking, resulting in a less uniform sauce base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American