1. Can I use brown rice instead of white rice?

Yes, but brown rice takes longer to cook. Add 15–20 extra minutes to the baking time and slightly increase the broth quantity to ensure it cooks through.

2. What if I don’t have all the tzatziki ingredients?

You can use store-bought tzatziki or make a quick version by mixing plain Greek yogurt with lemon juice, garlic powder, and dried dill.

3. How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F and is no longer pink inside. Slice one piece to check if unsure.

4. Can I make this dish dairy-free?

Absolutely. Use dairy-free yogurt for the tzatziki and omit the feta cheese topping, or use a plant-based cheese alternative.

Lemon Herb Chicken Tzatziki Bake with Rice

Name: Lemon Herb Chicken Tzatziki Bake with Rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Greek
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 1 cup long-grain white rice (e.g., basmati or jasmine); 1 1/2 cups chicken broth or water; 1 cup plain Greek yogurt; 1/3 cup grated cucumber (squeezed to remove excess moisture); 2 tablespoons olive oil; 2 garlic cloves, minced; 1 teaspoon dried dill or 2 teaspoons fresh dill; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; 1/2 teaspoon onion powder; Salt and black pepper to taste; Juice of 1 lemon; 1/2 cup crumbled feta cheese (optional); 1/4 cup chopped fresh parsley (for garnish)

Description

A beginner-friendly, one-pan lemon herb chicken and rice bake topped with refreshing tzatziki, perfect for a quick and healthy Mediterranean-inspired meal.

Ingredients

Scale

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup long-grain white rice (e.g., basmati or jasmine)
1 1/2 cups chicken broth or water
1 cup plain Greek yogurt
1/3 cup grated cucumber (squeezed to remove excess moisture)
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon dried dill or 2 teaspoons fresh dill
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
Salt and black pepper to taste
Juice of 1 lemon
1/2 cup crumbled feta cheese (optional)
1/4 cup chopped fresh parsley (for garnish)

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Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
In the baking dish, combine the uncooked rice and chicken broth. Stir in a pinch of salt and a drizzle of olive oil.
Layer the chicken pieces evenly on top of the rice mixture.
In a small bowl, mix olive oil, oregano, paprika, garlic powder, onion powder, salt, and pepper into a paste and spread it over the chicken.
In another bowl, mix Greek yogurt, grated cucumber, garlic, lemon juice, and dill to make the tzatziki. Chill in the fridge until serving.
Cover the dish tightly with foil and bake for 40 minutes, or until the chicken reaches 165°F and the rice is tender. Bake uncovered for an extra 5–10 minutes if needed.
Remove from the oven, sprinkle with feta and parsley, and let rest for 5 minutes. Serve with chilled tzatziki on the side or spooned over the top.

Notes

Use long-grain rice to prevent mushiness.
If using brown rice, extend bake time by 15–20 minutes and increase broth slightly.
Tzatziki can be made ahead or replaced with store-bought.
To keep the yogurt sauce creamy, squeeze excess moisture from cucumber.
Let the dish sit 5 minutes before serving to absorb remaining liquid.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: Greek

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3g
Sodium: 580mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 32g
Cholesterol: 85mg