Greek Chicken and Rice Bake
Baked rice might be my new favorite way to cook it...
There’s no good way to take an attractive picture of a casserole so, sorry. I’ve been trying this baked rice a few different ways and I think I love it. It’s a dump and bake that can be altered to fit any style of food you want.
Today, Greek. Behind American BBQ, Mediterranean is my favorite style of food. So fresh and flavorful. Tons of raw vegetables, zippy Tzatziki (top 5 condiment), warm pita bread, marinated meats. The list goes on.
Scroll past the initial bake recipe to get a Weeknight Tzatziki recipe that is REQUIRED for this dish
Recipe:
1 pound boneless skinless chicken cut into 1 inch pieces (I used breast, thighs would have been better)
1 cup long grain rice (uncooked)
1.5 cups chicken broth (or water)(I use better than bouillon paste to make broth)
2 TBSP olive oil
1 TSP Each of: Dried dill, Dried oregano, Cumin, Black Pepper
2 TSP Salt
Minced garlic (measure with your heart)
1, 4oz container of feta crumbles
***
Directly into a greased 9x13 baking dish combine all ingredients except the feta cheese
Cover with aluminum foil and bake at 375 deg F for 40 minutes
That’s it. Top with Tzat and feta, maybe some tomatoes and red onion if you have them.
This weeknight Tzatziki recipe alters quite a few steps that some might say make it better, thus why it’s called the weeknight version.
Weeknight Tzatziki Recipe:
1 cup non-fat plain Greek yogurt
Lemon juice (“juice from a lemon” if we’re being fancy)
Salt
1 medium cucumber
Add the Greek yogurt to a bowl with a small pinch of salt and small squeeze of lemon juice. This will be adjusted later.
Grate the cucumber on the largest side holes of a box grater, put on a few layers of paper towel and squeeze out the juice. Add to the bowl of yogurt.
Stir to combine well and taste it! Add lemon juice and/or salt as needed.
There’s probably an exact science of the ratio here but I always forget to measure when I make it. Just taste and adjust, it’s not difficult.
