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Chicken tzatiki casserole

Ingredients
  • chicken breasts
  • 1 zucchini 1
  • 1 pint grape tomatoes
  • 2 cups rice or riced cauliflower
  • 1 lemon 1
  • ½ cup feta cheese
  • 3 cups chicken stock
  • 2 tsp smoked paprika
  • 1 tsp seasoned salt
  • ½ tsp turmeric
  • ¼ - ½ tsp cayenne pepper
  • 2 tbsp Greek Seasonings.
  • 1 red onion
  • ¾ cup apple cider vinegar
  • 2 tsp sweetener
  • 2 tsp salt
  • Tzatziki Sauce. See recipe in sauces section for instructions
  • Parsley
    • Greek seasoning
  • 2 tsp dried basil
  • 2 tsp garlic powder
  • 2 tsp oregano
  • 1 tsp dill weed
  • 1 tsp dried parsley
  • 1 tsp dried rosemary
  • 1 tsp black pepper
  • ½ tsp thyme
  • ½ tsp salt
Instructions
  1. 1
    Preheat oven to 375
  2. 2
    Chop zucchini into slices and quarter them. Slice tomatoes in half. Cut lemon into wedges. Thinly slice the red onion. Rice the cauliflower if youre making it with riced cauliflower. Finely chop the parsley.
  3. 3
    Put the onion in a bowl along with the apple cider vinegar, sweetener, and salt. Add a little extra water if onions aren’t fully submerged. Place in fridge to let it start to pickle.
  4. 4
    Chop the chicken into chunks.
  5. 5
    In a large bowl coat the chicken with half the Greek seasonings and mix/shake to coat.
  6. 6
    Place chicken on the bottom of a casserole dish. Place the rice over the chicken followed by the zucchini and tomatoes.
  7. 7
    Either mix the remaining Greek seasonings as well as the paprika, turmeric, seasoned salt, and cayenne pepper powder in with the chicken stock or pour the seasonings directly into the casserole followed by the stock and mix in there.
  8. 8
    Sprinkle on half the feta and lemon wedges on top of the casserole.
  9. 9
    Bake covered for 40 minutes then uncovered for 10-20 minutes. If using regular rice make sure it absorbed all the liquid.
  10. 10
    Top with the remaining feta, pickled onions, parsley, and tzatziki sauce to serve.
Read it online: https://agner.world/recipe/chicken-tzatiki-casserole/