Ingredients:
Baked chicken:
4 chicken breasts
2 cups uncooked rice
3 3/4 cups chicken stock
1 tablespoon oregano
2 cloves of garlic
1 teaspoon salt
1 teaspoon pepper
1/3 teaspoon turmeric
Fresh dill for topping after it has cooked
4 tablespoons butter, plus some for coating the pan
Tzatziki:
1 cup full fat thick Greek yogurt, I like Fage 5%
1 finely shredded English cucumber, skin included
1 teaspoon garlic salt
zest of 1 lemon
juice of 1/2 lemon
1 tablespoon fresh chopped dill
Toppings:
pickled onions
spinach
feta cheese
tomatoes
Method:
Heat your oven to 400 degrees. Coat a 9x13 baking dish with butter. Rinse rice well in a strainer and add it to the dish. In a large measuring pitcher add 4 cups chicken stock, 2 finely diced garlic cloves, oregano and turmeric. Whisk to combine. Pour over the rice and mix. Top with the 4 chicken breasts. Sprinkle the salt and pepper over the top of the chicken. Cover the dish with foil and bake for 30 minutes. After 30 minutes, remove the foil and top each chicken breast with 1 tablespoon of butter. Bake for another 30 minutes. Remove from the oven let cool for a few minutes. Top with fresh dill for serving.
To make the tzatziki: grate the cucumber. Using a cheese cloth or a thin kitchen towel, strain the cucumber. Do this by adding the shredded cucumber to the center and grabbing all the edges and twist. Squeeze over the sink until most of the moisture has been removed. Add it to a bowl along with the lemon juice and zest, the yogurt, garlic salt and dill.
Assemble the bowl with spinach, rice and chicken, sliced tomatoes, pickled onions, tzatziki and feta cheese.