Instructions
Prepare the Tzatziki Sauce: Grate 1/2 cucumber and squeeze out the excess water. In a bowl, mix the grated cucumber with 1 cup of Greek yogurt, 1 minced garlic clove, 1 tablespoon of fresh dill, 1 tablespoon of chopped mint, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, and salt and pepper to taste. Set aside in the fridge to chill.
Assemble the Casserole: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil. Spread the uncooked rice evenly across the bottom of the dish and pour the chicken broth over the rice.
Season the Chicken and Rice: In a mixing bowl, combine 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, salt, and pepper. Coat the chicken evenly with the seasoning mixture, then place the chicken on top of the rice in the baking dish.
Bake the Dish: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 40 minutes. After that, check the doneness of the chicken and rice. If the rice is tender and the chicken is cooked through, you can remove the foil. If not, cover and bake for an additional 5-10 minutes.
Add Toppings and Serve: Once done, remove from the oven and let the casserole rest for about 5 minutes. Optionally, sprinkle with feta cheese, olives, and thinly sliced red onion before serving. Serve with the chilled tzatziki sauce and garnish with fresh parsley.
Extra Tips
For the best results, use long-grain rice like basmati or jasmine to ensure even cooking.
Remember to squeeze out excess water from the grated cucumber to maintain the right consistency of the tzatziki sauce.
After baking, allowing the casserole to rest for 5 minutes helps the flavors meld together beautifully.
Keep an eye on the liquid levels during baking; if the rice appears dry, add a bit more broth or water as needed.
Lastly, make sure to grease the baking dish thoroughly to prevent sticking for easier cleanup.
Enjoy your delicious meal!
