Description
A simple and flavorful dump-and-bake casserole featuring juicy chicken infused with the refreshing taste of tzatziki sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts
- 2 cups plain Greek yogurt
- 1 cup cucumber, diced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 cup feta cheese, crumbled
- 1 ½ cups cooked rice or quinoa (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish with olive oil.
- Place the chicken breasts in a single layer at the bottom of the dish.
- In a bowl, combine Greek yogurt, diced cucumber, minced garlic, fresh dill, lemon juice, salt, and pepper. Stir until well combined.
- Pour the tzatziki mixture evenly over the chicken breasts.
- Scatter the halved cherry tomatoes and crumbled feta cheese on top.
- If using, add the cooked rice or quinoa around the chicken.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-25 minutes, or until the chicken is cooked through.
- Let the casserole rest for 5-10 minutes before serving.
Notes
- For best flavor, use fresh ingredients.
- Allowing the casserole to rest after baking helps the flavors meld.
- Consider adding olives or artichoke hearts for a Mediterranean twist.
- Add red pepper flakes for a spicy kick.
- Incorporate bell peppers or spinach for added vegetables.
- Couscous can be used as a grain substitute.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The uncooked casserole can be frozen for up to three months.
- Reheat leftovers in a preheated oven at 350°F (175°C) for 20-25 minutes.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Fat: 15g
- Protein: 40g