Yogurt-Cumin Baked Chicken with Lemon-Dill Rice

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken breasts marinated in yogurt and spices, baked to perfection with a side of fragrant lemon-dill rice for a restaurant-quality dinner in 35 minutes. This Middle Eastern-inspired chicken recipe, ready in about 50 minutes, pairs chicken breasts, plain yogurt, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Middle Eastern cuisine 420 cal/serving

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Ingredients

4 (about 1 lb total), boneless and skinless chicken breasts
1/2 cup plain yogurt
1 tsp ground cumin
1/2 tsp garlic powder
1, zested and juiced lemon
1 cup basmati rice
2 cups chicken broth
2 tbsp chopped fresh dill
1 tbsp extra-virgin olive oil
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 375°F (190°C). Place 4 boneless, skinless chicken breasts on a parchment-lined baking sheet. In a bowl, mix 1/2 cup plain yogurt, 1 tsp ground cumin, 1/2 tsp garlic powder, zest and juice of 1 lemon, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly over chicken breasts and let marinate for 15 minutes.
Step 2: While chicken marinates, heat 1 tbsp extra-virgin olive oil in a saucepan over medium heat. Add 1 cup basmati rice and cook for 1 minute, stirring constantly. Pour in 2 cups chicken broth, bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes until rice is tender and liquid is absorbed.
Step 3: Bake marinated chicken for 25-30 minutes until internal temperature reaches 165°F (74°C), basting once with pan juices after 15 minutes. Fluff cooked rice with a fork, stir in 2 tbsp chopped fresh dill, and serve chicken over rice.