Dump and Bake Greek Chicken & Rice

gluten-free ⓘ

6 meals (estimated)

From a reel by Emily and Levi Jensen — watch the original

Ingredients

• 1/2-2 lb boneless skinless chicken thighs
• 1 1/2 cups uncooked basmati rice, rinsed
• 2 3/4 cup chicken or bone broth
• 1 pint cherry tomatoes, halved
• 1 medium zucchini, chopped
• 1 small red onion, sliced
• 3-4 garlic cloves, minced
• Juice of 1 lemon
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp pepper
• 2-3 tbsp avocado oil
• 6 oz crumbled feta
• 1 cup plain whole milk Greek yogurt
• ½ medium cucumber, grated
• 1–2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• ¼–½ tsp salt
• Pinch black pepper

Instructions

1. Preheat the oven to 375°F.
2. Rinse the rice under cold water until the water runs clear.
3. In a 9x13 inch baking dish or an oven-safe skillet, combine the rice, broth, zucchini, tomatoes, onion, garlic, lemon juice, oil, seasonings, chicken, and feta.
4. Cover the dish and bake for 45 minutes, or until the chicken reaches an internal temperature of 165°F.
5. Remove the cover and bake for an additional 10 minutes.
6. To make the tzatziki: Grate the cucumber and squeeze all excess liquid out using a kitchen towel or paper towels.
7. In a bowl, mix the squeezed cucumber with the Greek yogurt, garlic, lemon juice, olive oil, dill, salt, and pepper.
8. Refrigerate the tzatziki for 20 to 30 minutes before serving.
9. Serve the chicken and rice topped with the tzatziki.