Ingredients
1½ lbs chicken thighs
1 cup long grain rice
2½ cups chicken broth
1 tbsp olive oil
1 tsp garlic powder
Salt & pepper
1 cup tzatziki sauce
Fresh dill and lemon for garnish
Instructions
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Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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In the prepared dish, mix the rice, chicken broth, olive oil, garlic powder, salt, and pepper. Stir to combine.
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Season the chicken thighs with salt and pepper, then nestle them into the rice mixture, ensuring the chicken is evenly spaced. Cover the dish tightly with foil.
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Bake for 45–50 minutes, or until the rice is tender and the chicken is cooked through.
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Remove from the oven and discard the foil. Top the chicken with tzatziki sauce, fresh dill, and a squeeze of lemon.
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Serve hot and enjoy!
Notes
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Variations:
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Vegetarian Version: Replace the chicken thighs with roasted vegetables, such as zucchini, bell peppers, and eggplant, for a flavorful vegetarian option.
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Rice Alternatives: Use quinoa or couscous in place of rice for a different texture and flavor.
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Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños to the rice mixture for an extra kick of heat.
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Herb Mix: Try adding fresh oregano, thyme, or mint to the dish for more Mediterranean flavor.
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Storage/Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in the oven at 350°F (175°C) for 10–15 minutes or microwave individual portions until heated through. If freezing, you can freeze the baked chicken and rice mixture (without the tzatziki sauce) for up to 2 months. Reheat and top with fresh tzatziki when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner, One-Pan Meal
- Method: Baking
- Cuisine: Greek
- Diet: Gluten Free
