Description
This recipe delivers a flavorful and easy-to-make baked chicken dish with fragrant basmati rice and a creamy red pepper tzatziki. It’s a complete Mediterranean-inspired meal cooked in one pan.
Ingredients
Scale
- 4 (800g/1.75lb) skinless, boneless chicken thighs
- 1 cup (200g) basmati rice
- 2 cups (480ml) low-sodium vegetable broth
- 1 cup (240g) plain whole-milk yogurt
- ½ medium (200g/7oz) cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 1 tbsp (15ml) lemon juice
- 1 tbsp (15g) fresh dill, plus extra for garnish
- 1 (150g/5oz) roasted red bell pepper, chopped
- 2 tbsp (30ml) olive oil
- 1 tsp (5g) smoked paprika
- ½ tsp (2.5g) ground cumin
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat oven to 200°C (400°F) for even cooking.
- Make Tzatziki: Combine yogurt, cucumber, garlic, lemon juice, dill, and red pepper; mix well.
- Prepare Rice: Spread rice in a baking dish, add broth, oil, paprika, cumin, salt, and pepper; toss.
- Add Chicken: Place chicken thighs on rice, season with salt, pepper, and paprika.
- Top and Bake: Add tzatziki and remaining red pepper; swirl gently. Cover and bake for 25 minutes.
- Finish Baking: Uncover and bake 15-20 minutes, until chicken is cooked through.
- Rest and Garnish: Let rest for 5 minutes; garnish with dill and red pepper.
Notes
Squeeze excess moisture from the grated cucumber for a thicker tzatziki. Using skinless, boneless thighs ensures even cooking and tenderness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 150 mg