Description
This Greek-inspired one-pan wonder delivers all the flavors of your favorite Mediterranean dish with none of the hassle. Just dump, bake, and get ready for dinnertime magic.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs
- 1½ cups (300g) long-grain white rice, rinsed and drained
- 2¾ cups (650ml) chicken broth, low sodium
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15g) Greek seasoning blend
- 1 medium lemon, zested and juiced
- 3 cloves garlic, minced
- 1 small red onion, finely diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup (240g) Greek yogurt, full-fat
- ½ medium cucumber, grated and squeezed dry
- 2 tablespoons (30ml) fresh lemon juice
- 2 tablespoons (8g) fresh dill, chopped
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ cup (40g) crumbled feta cheese
- 2 tablespoons (8g) fresh dill, chopped
- Lemon wedges
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In the baking dish, combine rinsed rice, diced red onion, minced garlic, lemon zest, and Greek seasoning.
- Pour in chicken broth, 1 tablespoon lemon juice, olive oil, salt, and pepper. Stir to combine and spread evenly.
- Pat chicken thighs dry and season with salt and pepper. Arrange in a single layer on top of rice mixture.
- Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking for 15-20 minutes until chicken reaches 165°F and rice is tender.
- While baking, make tzatziki by combining Greek yogurt, grated cucumber, remaining lemon juice, dill, garlic, and salt in a bowl. Refrigerate until ready to serve.
- Let dish rest 5-10 minutes after baking. Serve with tzatziki sauce, crumbled feta, fresh dill, and lemon wedges.