A simple, one-pan recipe where chicken and rice bake together with Greek-inspired flavors for a minimal effort dinner.
Author:Ahazzam
Prep Time:15 min
Cook Time:45 min
Total Time:60 min
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:Mediterranean
Diet:Low Fat
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup long-grain white rice, uncooked
1 cup chicken broth
1/2 cup plain Greek yogurt
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cucumber, squeezed dry
1/4 cup crumbled feta cheese (optional topping)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
In a medium bowl, whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, dried dill, salt, and pepper to create the marinade base.
Place the cut chicken pieces into the baking dish. Pour half of the yogurt mixture over the chicken and toss to coat.
In the same bowl (no need to wash), combine the uncooked rice and chicken broth. Pour this rice and broth mixture evenly around the chicken in the baking dish.
Pour the remaining half of the yogurt mixture over the chicken pieces only.
Cover the baking dish tightly with aluminum foil.
Bake for 40 minutes.
Carefully remove the foil. Stir the rice gently to incorporate any liquid and check the chicken for doneness (internal temperature of 165°F or 74°C). If the rice is still hard, cover again and bake for another 5-10 minutes.
Stir in the squeezed, shredded cucumber. Let the dish rest for 5 minutes before serving.
Top with crumbled feta cheese, if using, before serving.
Notes
Squeeze the shredded cucumber very firmly to remove excess water; this prevents the final dish from becoming watery.
For extra flavor, you can marinate the chicken in the yogurt mixture for up to 4 hours before baking.
Serve with a side salad or steamed green beans for a complete meal.