Easy Homemade Dump-and-Bake Chicken Tzatziki Casserole Bowl — Healthy, Traditional & Weeknight-Friendly

Introduction (Storytelling + Emotion)

The first time I made this Dump-and-Bake Chicken Tzatziki Casserole Bowl, it felt like wrapping a weeknight in a warm Greek hug. Dump-and-bake meals are my secret for busy evenings, and this one blends the bright, comforting flavors of tzatziki with tender baked chicken and all the cozy casserole goodness I love. Serve it for a quick weeknight dinner, a relaxed Sunday family meal, or bring it to a casual holiday table where everyone’s craving comfort without fuss.

This recipe is an easy, homemade take on a traditional Mediterranean favorite — healthy, satisfying, and ideal for meal prep or feeding a crowd.

🧂 Ingredients

• 2 boneless, skinless chicken breasts (about 1–1.25 lb / 450–550 g), cut into 1" cubes
• 1 tbsp olive oil
• 1 tsp dried oregano (or 1 tbsp fresh, chopped)
• Salt & black pepper, to taste
• 2 cups cooked jasmine or basmati rice (or cooked brown rice/quinoa for a whole-grain option)
• 1 cup cherry tomatoes, halved
• 1/2 medium red onion, thinly sliced
• 1/2 cup crumbled feta (optional, for extra tang)
• 1/4 cup kalamata olives, pitted and halved (optional)
• Fresh parsley and lemon wedges, for garnish

Tzatziki Sauce:

• 1 cup plain Greek yogurt (use full-fat for creamier, or low-fat if preferred)
• 1/2 medium cucumber, finely grated and excess moisture squeezed out
• 1 garlic clove, minced (or 1/2 tsp garlic powder for milder taste)
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill (or 1 tsp dried)
• Salt & black pepper, to taste
• 1 tsp olive oil (optional, silky finish)

Optional add-ins:

• 1 cup baby spinach (toss in before baking)
• 1/2 cup cooked chickpeas (for extra fiber & protein)

👩‍🍳 Directions

1. Preheat & prep: Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch (or similar) casserole dish.
2. Season chicken: In a bowl, toss cubed chicken with olive oil, oregano, salt, and pepper until evenly coated.
3. Assemble casserole: Spread cooked rice evenly in the bottom of the casserole dish. Scatter seasoned chicken pieces over the rice, then tuck cherry tomatoes (and olives/spinach if using) between the chicken. Sprinkle feta on top if using.
4. Bake: Bake uncovered at 400°F (200°C) for 20–25 minutes, or until chicken reaches 165°F (74°C) and tomatoes are blistered. If your chicken pieces are large, bake up to 30 minutes. Tip: If the top is browning too fast, loosely tent with foil.
5. Make tzatziki while it bakes: Grate cucumber, squeeze out liquid with a clean towel or paper towel, and mix with Greek yogurt, minced garlic, lemon juice, dill, olive oil, salt, and pepper. Chill in fridge for at least 10 minutes so flavors meld.
6. Rest & assemble bowls: Let casserole rest 5 minutes after removing from oven. Spoon rice and chicken into bowls. Drizzle generously with tzatziki, add sliced red onion, parsley, and a lemon wedge.
7. Serve: Enjoy warm with extra tzatziki on the side for dunking or drizzling.

💡 Tips & Variations

• Faster option: Use rotisserie chicken or pre-cooked shredded chicken — reduce bake time to 10–12 minutes just to warm through.
• Low-carb swap: Replace the rice with cauliflower rice (no-cook or lightly sautéed) or serve over a bed of roasted zucchini noodles.
• Vegan option: Use firm tofu cubes or seasoned chickpeas instead of chicken, and swap Greek yogurt for thick coconut or soy-based yogurt to make a plant-based tzatziki. Add a splash of vegan mayo for extra creaminess.
• Gluten-free: This recipe is naturally gluten-free when using plain rice or quinoa and ensuring any added ingredients (like olives or pre-made spice blends) are certified gluten-free.
• Spice it up: Add a pinch of smoked paprika or red pepper flakes to the chicken for warmth.
• Make-ahead & meal prep: Assemble the casserole (uncooked) in an oven-safe dish, cover, and refrigerate for up to 24 hours. Bake when ready. Store tzatziki separately for best texture.
• Leftovers & storage: Refrigerate leftovers in an airtight container up to 3–4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or in a microwave until warmed. Add fresh tzatziki after reheating.
• Freezing: Freeze the casserole (without tzatziki) for up to 2 months. Thaw overnight in the fridge before reheating.
• Serving ideas: Serve with warm pita or flatbread, a crisp Greek salad, roasted veggies, or stuffed into lettuce wraps for a lighter plate.

🩺 Health & Lifestyle Tie-in

This Dump-and-Bake Chicken Tzatziki Casserole Bowl packs lean protein from chicken and probiotic-rich Greek yogurt — a heart-healthy combo that supports muscle repair and gut health. Using olive oil and plenty of fresh herbs adds anti-inflammatory benefits and flavor without excess calories. Eating nutritious meals like this regularly can improve well-being and may help reduce long-term healthcare costs — a small, delicious investment in your health and finances.

❤️ Conclusion

If this Dump-and-Bake Chicken Tzatziki Casserole Bowl sounds like your kind of comfort food, give it a try tonight — it’s one of those recipes that feels special and effortless at once. If you make it, tell me how you tweaked it in the comments or tag me on social — I’d love to see your version and share tips. Happy baking and buon appetito (or as we say in my kitchen, dig in and enjoy)!

Dump-and-Bake Chicken Tzatziki Casserole Bowl

A comforting and healthy casserole featuring tender chicken, tzatziki sauce, and vibrant Mediterranean flavors, perfect for weeknight dinners or meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pieces boneless, skinless chicken breasts (about 1–1.25 lb / 450–550 g), cut into 1" cubes
• 1 tbsp olive oil
• 1 tsp dried oregano (or 1 tbsp fresh, chopped)
• Salt & black pepper, to taste
• 2 cups cooked jasmine or basmati rice (or cooked brown rice/quinoa for a whole-grain option)
• 1 cup cherry tomatoes, halved
• 1/2 medium red onion, thinly sliced
• 1/2 cup crumbled feta (optional, for extra tang)
• 1/4 cup kalamata olives, pitted and halved (optional)
• Fresh parsley and lemon wedges, for garnish

Tzatziki Sauce

• 1 cup plain Greek yogurt (use full-fat for creamier, or low-fat if preferred)
• 1/2 medium cucumber, finely grated and excess moisture squeezed out
• 1 clove garlic, minced (or 1/2 tsp garlic powder for milder taste)
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill (or 1 tsp dried)
• Salt & black pepper, to taste
• 1 tsp olive oil (optional, silky finish)

Optional Add-ins

• 1 cup baby spinach (toss in before baking)
• 1/2 cup cooked chickpeas (for extra fiber & protein)

Method

 

Preparation

1. Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch (or similar) casserole dish.
2. In a bowl, toss cubed chicken with olive oil, oregano, salt, and pepper until evenly coated.
3. Spread cooked rice evenly in the bottom of the casserole dish. Scatter seasoned chicken pieces over the rice, then tuck cherry tomatoes (and olives/spinach if using) between the chicken. Sprinkle feta on top if using.

Baking

1. Bake uncovered at 400°F (200°C) for 20–25 minutes, until chicken reaches 165°F (74°C) and tomatoes are blistered. If your chicken pieces are large, bake up to 30 minutes. Tip: If the top is browning too fast, loosely tent with foil.

Making Tzatziki

1. While it bakes, grate cucumber, squeeze out liquid, and mix with Greek yogurt, minced garlic, lemon juice, dill, olive oil, salt, and pepper. Chill in fridge for at least 10 minutes.

Serving

1. Let casserole rest 5 minutes after removing from oven. Spoon rice and chicken into bowls, drizzle generously with tzatziki, and add sliced red onion, parsley, and a lemon wedge.
2. Enjoy warm with extra tzatziki on the side for dunking or drizzling.

Notes

Faster option: Use rotisserie chicken to reduce bake time to 10–12 minutes. Low-carb swap: Replace rice with cauliflower rice or serve over roasted zucchini noodles. Vegan option: Use firm tofu and coconut yogurt for tzatziki. Gluten-free: Ensure all ingredients are certified gluten-free. Store leftovers in an airtight container up to 3–4 days. Freeze without tzatziki for up to 2 months.