Description
This Dump and Bake Chicken Tzatziki and Rice recipe offers a deliciously simple way to prepare a flavorful Mediterranean-inspired meal all in one dish. Tender chicken pieces are marinated with lemon, herbs, and spices, then baked together with fragrant rice and zucchini. Served with a refreshing homemade tzatziki sauce, this dish is perfect for a healthy family dinner with minimal cleanup.
Ingredients
Scale
Chicken
- 2 lbs chicken breasts or chicken thighs boneless and skinless, diced into bite-size pieces
- 1 tsp sea salt
- 1/2 tsp black pepper
- 4 tbsp lemon juice
- 3 tbsp olive oil
Seasoning
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 2 tsp smoked paprika
- 1/2 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp turmeric
- 1/8 tsp cayenne pepper
Rice
- 1 cup long-grain white rice uncooked
- 1 medium zucchini grated
- 2 cups chicken broth
Tzatziki Sauce
- 1/2 cup cucumber finely chopped
- 1 cup thick Greek yogurt
- 1 tbsp fresh lemon juice
- 1/2 tbsp extra-virgin olive oil
- 1 garlic clove minced
- 1/4 tsp sea salt
- 1 tbsp fresh dill chopped
- 1 tbsp fresh mint chopped
For Serving
- 1 lemon cut into wedges
- Fresh parsley chopped
Instructions
- Preheat and Prepare Chicken: Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish with cooking spray or oil to prevent sticking. Place the diced chicken into the prepared dish.
- Season the Chicken: Sprinkle the chicken evenly with sea salt and black pepper. Pour lemon juice and olive oil over the chicken, then toss to coat each piece thoroughly.
- Add Dry Seasonings: In a small bowl, mix dried parsley, oregano, thyme, smoked paprika, cumin, onion powder, garlic powder, turmeric, and cayenne pepper. Sprinkle this seasoning blend over the chicken and toss again until all chicken pieces are evenly coated. Allow the chicken to marinate at room temperature for about 30 minutes to enhance the flavors.
- Add Rice and Vegetables: After marinating, add the uncooked long-grain white rice to the baking dish. Grate the zucchini and add it on top. Pour in the chicken broth and gently stir everything together to distribute the rice and zucchini evenly among the chicken pieces.
- Cover and Bake: Cover the baking dish tightly with aluminum foil, sealing all edges to keep steam inside. Bake in the preheated oven for 45 to 50 minutes if using a metal dish, or 50 to 60 minutes for glass or ceramic dishes. The rice should be tender and most of the liquid absorbed when done.
- Prepare Tzatziki Sauce: While the chicken and rice bake, combine finely chopped cucumber, Greek yogurt, fresh lemon juice, extra-virgin olive oil, minced garlic, sea salt, chopped dill, and chopped mint in a bowl. Mix until smooth and evenly combined. Refrigerate the sauce until ready to serve.
- Serve: Once the chicken and rice are cooked, remove the dish from the oven. Divide the contents into four bowls. Top each serving with tzatziki sauce, a wedge of lemon, and a sprinkle of fresh chopped parsley for a vibrant presentation and fresh flavor boost.
Notes
- For best results, use boneless, skinless chicken thighs as they stay tender and juicy.
- Make sure to seal the baking dish tightly with foil to trap steam, which cooks the rice perfectly.
- Feel free to swap long-grain white rice for brown rice, but increase the baking time accordingly.
- Tzatziki sauce can be made a day ahead to allow flavors to meld even better.
- Adjust cayenne pepper to your preferred spice level or omit for a milder taste.
- If you prefer a thicker tzatziki, drain excess moisture from the cucumber using a clean cloth before mixing.
