Description
This Dump-and-Bake Chicken Tzatziki and Rice is a simple, one-pan meal that combines marinated chicken, aromatic spices, tender rice, and grated zucchini baked to perfection. The dish is finished with refreshing tzatziki sauce, fresh herbs, and lemon for a Mediterranean-inspired dinner that’s both flavorful and easy to prepare.
Ingredients
Scale
Chicken and Marinade
- 1 lb. boneless skinless chicken breast or boneless skinless chicken thighs, diced into bite-size pieces
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (or ½ teaspoon dried parsley flakes)
- 1 teaspoon chopped fresh oregano (or ½ teaspoon dried oregano)
- 1 teaspoon chopped fresh thyme (or ¼ teaspoon dried thyme)
- 1 teaspoon smoked paprika
- ¾ teaspoon seasoned salt (such as Lawry’s brand)
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon turmeric
- ⅛ teaspoon cayenne pepper
Rice and Vegetables
- 1 cup uncooked long grain white rice
- 1 medium zucchini, coarsely grated (about 1 ½ cups grated)
- 2 cups chicken broth
For Serving
- Tzatziki sauce
- Pita bread
- Chopped fresh herbs such as dill, basil, parsley, or chives
- Fresh lemon wedges
Instructions
- Prepare the baking dish and marinate chicken: Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray. Toss diced chicken with lemon juice, olive oil, parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne in the baking dish. Let the chicken marinate at room temperature for 30 minutes to allow the flavors to develop.
- Preheat oven and add rice mixture: Preheat the oven to 375°F (190°C). Add the uncooked long grain white rice, grated zucchini, and chicken broth to the chicken mixture in the baking dish. Stir gently to combine all ingredients evenly.
- Cover and bake: Cover the baking dish tightly with aluminum foil to trap steam and ensure the rice cooks properly by absorbing all liquid. Bake for 45-50 minutes if using a metal pan or 50-60 minutes for glass or ceramic pans, until the rice is tender and most of the liquid has been absorbed.
- Check for doneness and fluff: Test the rice by tasting a small bite; it should be tender but not mushy. Use a fork to gently fluff the rice and stir the mixture to combine the chicken and rice.
- Serve: Season with additional salt and pepper if desired. Serve the chicken and rice casserole topped with tzatziki sauce, fresh chopped herbs, and fresh lemon wedges alongside pita bread for a complete Mediterranean meal.
Notes
- Use either boneless chicken breasts or thighs based on preference; both work well.
- Add cayenne pepper for a spicy kick or omit it for a milder flavor.
- Cover the baking dish tightly to ensure the rice cooks correctly and absorbs all liquid.
- Use uncooked long grain white rice; substituting other varieties may affect cooking time and texture.
- Regular chicken broth is preferred for better flavor instead of low-sodium or unsalted versions.
- Avoid overcooking the rice to prevent it from becoming gummy and mushy.
- Fluff the rice gently with a fork instead of stirring with a large spoon to maintain texture.
