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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.