Tzatziki Chicken & Rice Casserole
This Tzatziki Chicken & Rice Casserole is an easy casserole dinner made with chicken thighs, creamy baked feta, lemon, garlic, and fresh dill. It's freezer-friendly, packed with Mediterranean flavor, and perfect for busy weeknights.
Servings 8
Calories 400kcal
Ingredients
- 1½ pounds boneless skinless chicken thighs
- 1½ cups uncooked long-grain white rice
- 2 ¾ cups low-sodium chicken broth
- 4 cloves garlic minced
- 2 tablespoons olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tablespoons chopped fresh dill or 2 teaspoons dried
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 8-ounce block feta cheese
- 1 cup chopped fresh spinach
Toppings
- Diced cucumber
- Chopped tomatoes
- Extra feta
- Fresh dill
- Fresh parsley
- Tzatziki sauce
Instructions
- Preheat oven to 375°F.
- In a 9x13-inch baking dish, stir together rice, broth, garlic, olive oil, lemon juice, lemon zest, dill, oregano, salt, and pepper.
- Season chicken with salt and pepper. Nestle chicken into the rice mixture.
- Place the block of feta in the center and drizzle with olive oil.
- Cover tightly with foil and bake for 25 minutes.
- Remove foil, and thoroughly stir rice from edges of dish, add chopped spinach and stir again. There will still be liquid present, this is okay!
- Bake uncovered for 15-20 more minutes until the rice is tender and the chicken reaches 165°F.
- Remove from oven and stir again. Allow casserole to set for 10 minutes to allow rice to continue absorbing liquid.
- Finish with fresh lemon juice and serve on a plate with desired toppings.
Nutrition
Calories: 400kcal | Carbohydrates: 27g | Protein: 28g | Fat: 20g | Fiber: 1g | Sugar: 2g