Description
This Mediterranean-inspired baked chicken and rice casserole combines tender chicken breast, fluffy long-grain rice, and fresh vegetables in a flavorful, easy-to-make one-dish meal. Topped with a creamy homemade tzatziki sauce and optional garnishes like feta, parsley, and olives, this recipe offers a healthy balance of protein, carbs, and Mediterranean fats, perfect for a wholesome weeknight dinner or meal prep.
Ingredients
Scale
Base:
- 1½ lbs boneless, skinless chicken breast, cut into bite-size pieces
- 1 cup uncooked long-grain white rice (or brown rice*)
- 1½ cups low-sodium chicken broth
- 1 tablespoon olive oil
- Juice of ½ lemon
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Fresh Mix-Ins:
- 1 cup cherry tomatoes, halved
- ½ cup diced red onion
- ½ cup diced cucumber (seeds removed)
Tzatziki Topping:
- 1 cup plain Greek yogurt (2% or full fat for best texture)
- ½ cup grated cucumber, squeezed dry
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dried dill (or 1 tablespoon fresh)
- 1 small garlic clove, minced
- Pinch of salt
Optional Garnish:
- Crumbled feta
- Fresh parsley
- Kalamata olives
Instructions
- Preheat: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Dump & Mix: In the prepared baking dish, combine the uncooked rice, low-sodium chicken broth, olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper. Stir the mixture well to evenly distribute the seasonings. Add the bite-sized chicken pieces and gently mix to coat them evenly. Sprinkle the halved cherry tomatoes and diced red onion over the top of the mixture. Cover the dish tightly with aluminum foil to keep moisture in during baking.
- Bake: Place the covered baking dish in the preheated oven and bake for 40–45 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). Once baked, remove from the oven and let the casserole rest for 5–10 minutes. After resting, gently fold in the diced cucumber for a fresh crunch and flavor boost.
- Make Tzatziki: While the casserole is baking, prepare the tzatziki sauce by mixing the Greek yogurt, grated and squeezed-dry cucumber, lemon juice, olive oil, dried or fresh dill, minced garlic, and a pinch of salt in a bowl. Stir until well combined and chill until ready to serve.
- Finish: Serve the warm chicken and rice casserole by spooning generous amounts of the chilled tzatziki sauce over the top. Garnish with optional crumbled feta cheese, fresh parsley, and Kalamata olives to enhance the Mediterranean flavors and add color.
Notes
- For brown rice, increase bake time to 55–60 minutes and add an additional ¼ cup of chicken broth to ensure rice cooks fully.
- Swap out rice for cauliflower rice by reducing broth to ¾ cup and baking uncovered for 25–30 minutes for a low-carb option.
- Using rotisserie chicken can reduce bake time to 25 minutes, adjusting accordingly to prevent overcooking.
- Make ahead by assembling the dish up to 24 hours in advance; store covered in the refrigerator and bake when ready.
- Stores well for 3–4 days in the fridge, perfect for meal prep.
- Can be adapted into a keto version, high-protein meal prep, sheet pan version without rice, or dairy-free tzatziki alternative upon request.
