Dump-and-bake Chicken Tzatziki Casserole

• portions: 6 servings
• temps total: 2 hours 27 minutes

Ingrédients

1 ½ lbs boneless, skinless chicken breasts, cut into chunks

1 ½ cups cooked rice (white or brown)

1 zucchini, shredded

1 cup cherry tomatoes, halved

½ red onion, thinly sliced

1 cup plain Greek yogurt

½ cup crumbled feta cheese

2 tbsp fresh dill, chopped (or 1 tbsp dried dill)

1 tbsp lemon juice

2 cloves garlic, minced

Salt and pepper, to taste

½ cup shredded mozzarella (optional, for topping)

Olive oil, for drizzling

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

In a large mixing bowl, combine Greek yogurt, lemon juice, garlic, dill, salt, and pepper to make the tzatziki base.

Stir in the shredded zucchini, cherry tomatoes, red onion, and cooked rice.

Fold in the raw chicken chunks and crumbled feta until well coated.

Pour the mixture into the prepared baking dish. Spread it out evenly.

Sprinkle with shredded mozzarella if using and lightly drizzle with olive oil.

Cover with foil and bake for 25 minutes. Remove foil and bake for another 15–20 minutes, or until chicken is fully cooked and the top is golden.

Let rest for 5 minutes before serving. Garnish with fresh dill or extra feta, if desired.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes

Kcal: 395 kcal per serving | Servings: 6 servings