Description
A flavorful and easy dinner recipe featuring chicken, rice, and a creamy tzatziki sauce.
Ingredients
Scale
- 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
- ½ teaspoon black pepper
- 1 cup plain Greek yogurt
- 1 cup cucumber, finely diced
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 1 tablespoon lemon juice
- 1 cup shredded mozzarella cheese
- ¼ cup feta cheese, crumbled
- Fresh parsley, for garnish (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 and season with garlic powder, onion powder, oregano, salt, and black pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
- In a mixing bowl, combine the Greek yogurt, diced cucumber, dill, and lemon juice. Stir until well mixed.
- In a large baking dish, combine the cooked rice and the cooked chicken. Pour the tzatziki mixture over the rice and chicken, stirring to combine everything evenly.
- Spread the mixture evenly in the baking dish and top with shredded mozzarella and crumbled feta cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- For a spicier version, add a pinch of red pepper flakes to the chicken while cooking.
- Substitute quinoa for rice for a gluten-free option or to add extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg