Instagram over here simplifying my weeknight life! I saw this quick one-dish meal for Greek chicken and rice casserole and immediately decided to make it. I made a couple swaps and overall found it to be delicious and a bit tangy.
Pour uncooked rice/quinoa and chicken stock into a baking dish in a 1:2 ratio. I used quinoa here and love how its texture works with the flavors but don’t think it absorbed the liquid as well as rice would have. It was a little soupier than I would have liked. That could also be because you’re later adding other ingredients with liquid content, so maybe it’s about simply adding a bit less stock – more like 1:1.75. Season with dill, garlic powder, onion powder, and salt and pepper. I also added some oregano here because I think the flavor works. Place boneless skinless chicken thighs over the rice, add more salt/pepper, and top with a very generous dollop of tzatziki. Sprinkle sliced red onion, grape tomatoes, and crumbled feta over everything. Cover and bake at 375 for 35 minutes. Uncover and continue baking for another 10-15 minutes. Serve with additional tzatziki and some chopped cucumbers. (The recipe said to bake with the cucumbers, but I am firmly against that.)
It’s lighter on the veg so if say round it out with a salad to get your greens in. That said, it’s also generally lighter, especially as far as casseroles go, so go on and add it to the rotation.
Peaches to Apples 