Description
A quick, Mediterranean-inspired one-pan meal featuring herbed chicken, garlicky rice, and creamy homemade tzatziki for a balanced, high-protein dinner in 40 minutes.
Ingredients
1 lb boneless skinless chicken breast (cut into cubes)
1.5 cups basmati rice
2.5 cups low-sodium chicken broth
1 cup Greek yogurt (full-fat or non-fat)
1 medium cucumber (grated and drained)
2 cloves garlic (minced)
1 tbsp fresh lemon juice
2 tbsp olive oil
1 tsp dried oregano
1 tsp salt
0.5 tsp black pepper
Fresh dill for garnish
Instructions
Heat olive oil in a large skillet over medium-high heat.
Sprinkle salt and pepper over chicken cubes; brown in skillet 3-4 minutes each side.
Add rice and toast for 2 minutes, stirring constantly.
Pour in chicken broth, stir to deglaze the pan, and bring to a boil.
Reduce heat to low, cover, and simmer 18 minutes until rice is tender and liquid absorbed.
While cooking, whisk tzatziki sauce: blend yogurt, drained cucumber, garlic, lemon juice, and dill.
Fluff rice with a fork and top each serving with tzatziki sauce.
Notes
Substitute chicken with chickpeas for a vegetarian option
Use zucchini in place of cucumber in tzatziki
Letting the rice rest 5 minutes before serving improves texture
Make-ahead: Tzatziki can be refrigerated up to 24 hours
- Prep Time: 15
- Cook Time: 25
- Category: Dinner recipes
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 1.8g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 60mg