Dump-and-Bake Chicken Tzatziki (Print Version)

# Ingredients:

→ Proteins

01 - 3 cups cooked chicken, shredded or diced

→ Grains

02 - 1 cup uncooked white rice

→ Liquids

03 - 3 cups chicken broth

→ Vegetables

04 - 1 cup cucumber, diced
05 - 1 cup red onion, finely chopped
06 - 1 cup grape tomatoes, halved
07 - 1 cup Kalamata olives, pitted and sliced

→ Dairy

08 - 1 cup Greek-style tzatziki sauce
09 - 1 cup feta cheese, crumbled

→ Spices and Herbs

10 - 1 teaspoon garlic powder
11 - 1 teaspoon dried oregano
12 - Salt to taste
13 - Black pepper to taste
14 - 2 tablespoons fresh parsley, chopped (for garnish)

# Instructions:

01 - Set the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
02 - Spread the uncooked white rice evenly across the bottom of the baking dish.
03 - Pour chicken broth over the rice, ensuring the rice is fully submerged.
04 - Distribute the shredded or diced cooked chicken evenly over the rice layer.
05 - Scatter diced cucumber, finely chopped red onion, halved grape tomatoes, and sliced Kalamata olives atop the chicken.
06 - In a bowl, combine Greek-style tzatziki sauce with garlic powder, dried oregano, salt, and pepper, mixing thoroughly.
07 - Evenly spread the tzatziki mixture over the vegetables and chicken, covering all ingredients.
08 - Sprinkle crumbled feta cheese uniformly over the top layer.
09 - Cover the casserole dish with aluminum foil and bake for 45 minutes, until rice is tender and chicken is heated through.
10 - Remove the foil and bake an additional 10 minutes to lightly brown the feta cheese.
11 - Allow the casserole to cool for 5 minutes. Garnish with freshly chopped parsley before serving.

# Notes:

01 - Use high-quality Greek-style tzatziki for authentic flavor.

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