Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups chicken broth or water
- 1 cup Greek yogurt
- 1 cucumber, grated
- 2 garlic cloves, minced
- 2 tablespoons fresh dill, chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Place chicken breasts in a baking dish, drizzle with olive oil, and season with salt and pepper.
- Bake for 25-30 minutes or until fully cooked.
- Meanwhile, rinse rice under cold water. In a pot, combine rice and chicken broth, bring to a boil, then reduce heat and simmer for 15 minutes until fluffy.
- In a bowl, mix Greek yogurt, grated cucumber, garlic, dill, lemon juice, salt, and pepper to make tzatziki sauce.
- Serve baked chicken sliced over rice, topped with generous spoonfuls of tzatziki sauce and garnished with extra dill and lemon wedges.
Notes
- Use fresh dill for the best flavor.
- This dish pairs well with a side of roasted vegetables or a simple salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake, simmer, and assemble
- Cuisine: Mediterranean
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg