Description
A savory, creamy casserole that brings together tender chicken, flavorful spices, and the refreshing tang of Greek yogurt with a squeeze of lemon.
Ingredients
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1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
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1 cup long-grain white rice (uncooked)
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1 1/2 cups chicken broth or water
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1 cup plain Greek yogurt
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1/3 cup grated cucumber (squeeze out excess water)
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2 tablespoons olive oil
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2 garlic cloves, minced
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1 teaspoon dried dill (or 2 teaspoons fresh dill, chopped)
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1 teaspoon dried oregano
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1/2 teaspoon ground cumin
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Salt and black pepper, to taste
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Juice of 1 lemon
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1/2 cup crumbled feta cheese (optional)
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1/4 cup chopped fresh parsley or cilantro (for garnish)
Instructions
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Preheat the oven to 375°F (190°C).
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In a large oven-safe dish, combine the chicken pieces, uncooked rice, and chicken broth (or water).
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In a bowl, mix together the Greek yogurt, grated cucumber, olive oil, garlic, dill, oregano, cumin, salt, and pepper.
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Add the yogurt mixture to the chicken and rice, stirring to combine evenly.
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Squeeze the juice of one lemon into the casserole and mix again.
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Cover with foil and bake for 45 minutes, or until the chicken is fully cooked and the rice is tender.
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Remove from the oven and stir in the crumbled feta cheese, if using.
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Garnish with chopped parsley or cilantro before serving.
Notes
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This recipe can be made with either chicken breasts or thighs based on your preference.
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For a vegetarian option, you can substitute the chicken with tofu or another plant-based protein.
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Adjust the seasoning to your taste, especially the lemon juice and dill.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole, Main Dish
- Method: Baking
- Cuisine: Mediterranean
Keywords: Chicken casserole, Greek yogurt, dill, feta, rice casserole