I’m always on the hunt for meals that check all the boxes: easy, delicious, and packed with protein. This Greek chicken rice bake has become one of my go-to recipes when I want something that feels like a complete meal without spending hours in the kitchen. The best part? You literally dump everything into a baking dish, pop it in the oven, and let it work its magic. No babysitting required!
What I love most about this dish is how it brings together all those bright Mediterranean flavors – juicy cherry tomatoes, tangy feta, fresh dill, and that creamy homemade tzatziki on top. It’s like a deconstructed Greek bowl but way easier to make. Plus, it’s high in protein and loaded with veggies, so you can feel good about eating it for lunch or dinner all week long. I make this at the beginning of the week and portion it out for easy grab-and-go meals. Trust me, your future self will thank you!
Making a Greek Chicken Rice Bake
This Greek chicken rice bake is seriously one of the easiest recipes you’ll ever make, which is why it’s perfect for meal prep or those nights when you just can’t deal with a complicated dinner. The whole thing comes together in about 15 minutes of prep, and then the oven does all the work.
First things first – let’s talk about the tzatziki because you’re gonna want to make this ahead of time so the flavors can meld together. Just grate your cucumber (I like to squeeze out some of the excess moisture with a paper towel), mince your garlic, and mix everything together with Greek yogurt, fresh lemon juice and zest, white vinegar, dried dill, salt, and pepper. Taste it and adjust the seasonings to your liking. Set it aside in the fridge while you prep the rest.
Now for the main event! If you don’t have cooked chicken on hand, go ahead and cook your chicken breast – you can bake it, pan-sear it, or even use rotisserie chicken as a shortcut. I usually cook a big batch of chicken at the beginning of the week, specifically for recipes like this. Once your chicken is ready, dice or shred it into bite-sized pieces.
Here’s where the magic happens: grab a large mixing bowl and throw in your cooked chicken, frozen cauliflower rice (no need to thaw!), diced red onion, chopped zucchini, cherry tomatoes, crumbled feta, uncooked instant white rice, chicken bone broth, minced garlic, fresh dill, and a good pinch of salt and pepper. Mix everything together until it’s evenly distributed. I love using cauliflower rice in addition to regular rice because it adds extra veggies and bulk without a ton of calories, plus it keeps the dish nice and moist.
Transfer your mixture to a greased 9×9-inch baking dish and spread it out evenly. Pop it in a 350°F oven for 40-45 minutes, or until the edges are golden brown and everything is heated through. The rice will absorb all that delicious chicken broth and the flavors from the veggies, and the feta gets all melty and amazing.
Let it cool for a few minutes before serving – I know it’s tempting to dive right in, but trust me, it’s worth the wait! Cut it into six portions and top each serving with a generous dollop of that homemade tzatziki. The cool, creamy sauce is the perfect complement to the warm, savory bake. Store any leftovers in an airtight container in the fridge for up to four days, and just reheat individual portions in the microwave when you’re ready to eat. Easy peasy!
More Recipe Ideas
If you loved this Greek chicken rice bake, you’ve got to try my other chicken rice bake variations! The Harvest Chicken Rice Bake is perfect for fall with cozy seasonal flavors, while the Nashville Hot Chicken Rice Bake brings the heat with that iconic spicy kick. Craving something tangy? The Buffalo Chicken Rice Bake is a crowd-pleaser, and the BBQ Chicken Rice Bake is sweet and smoky perfection. And if you’re in the mood for Mexican-inspired flavors, the Elote Chicken Rice Bake is an absolute must-try. All of them are just as easy and meal-prep friendly as this one!
Greek Chicken Rice Bake
Equipment
- Mixing Bowls
- 9×9 Baking Dish
- Grater
Ingredients
- 3 cups chicken breast cooked diced or shredded
- 12 oz cauliflower rice frozen
- 1/2 red onion diced finely
- 1 cup zucchini chopped
- 1 pint cherry tomatoes
- 6 oz fat free feta cheese
- 3/4 cup instant white rice uncooked
- 1/4 cup fresh dill chopped
- 2 cloves garlic minced
- 1 cup chicken bone broth
- Salt and pepper to taste
- 1 cup Greek yogurt nonfat
- 1/2 cup cucumber grated about 1/2 large cucumber
- 1/2 tsp dried dill
- 2 cloves garlic minced
- Juice of 1/2 lemon
- Zest of 1/2 lemon
- 1 tbsp white vinegar
- Salt and pepper to taste
Instructions
- To make the tzatziki, add all tzatziki ingredients into a small mixing bowl. Stir until well combined, then taste and adjust seasonings as desired. Set aside in the refrigerator.
- Preheat your oven to 350°F. Spray a 9×9-inch baking dish with nonstick cooking spray and set aside.
- If your chicken isn’t already cooked, cook the chicken breast using your preferred method, then dice or shred it into bite-sized pieces.
- In a large mixing bowl, combine the cooked chicken, frozen cauliflower rice, diced red onion, chopped zucchini, cherry tomatoes, feta cheese, uncooked instant white rice, chicken bone broth, minced garlic, fresh dill, salt, and pepper. Mix everything together until evenly distributed.
- Transfer the mixture to your prepared baking dish and spread it out evenly. Bake at 350°F for 40-45 minutes, or until the edges are golden brown and the dish is heated through.
- Remove from oven and let cool slightly. Cut into 6 servings and top each portion with a generous dollop of tzatziki. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave as needed. Enjoy!
