Ingredients
Here’s a detailed list of what you’ll need to bring this recipe to life. Don’t forget, substitutions are always welcome—cooking is all about making it your own!
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup plain Greek yogurt
- 1 cucumber, grated and drained
- 2 garlic cloves, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon olive oil
- Juice of 1 lemon
- 2 cups chicken broth
- 1 ½ cups long-grain white rice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
Instructions
- Preheat your oven to 375°F (190°C). Grease a large baking dish with olive oil.
- In a bowl, combine Greek yogurt, grated cucumber, garlic, dill, olive oil, and lemon juice. Season with salt and pepper, then set aside in the fridge.
- In your prepared baking dish, spread the rice evenly. Pour the chicken broth over the rice, and stir in oregano, salt, and pepper.
- Place the chicken breasts on top of the rice. Season them with additional salt, pepper, and a sprinkle of dried oregano for extra flavor.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil, scatter cherry tomatoes over the dish, and return to the oven for an additional 10-15 minutes, or until the chicken is cooked through and rice is tender.
- Once out of the oven, let it cool slightly before spooning over the chilled tzatziki and crumbled feta. Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International