Description
This Dump-and-Bake Chicken Tzatziki and Rice is a simple, flavorful one-pan meal that combines marinated chicken, aromatic spices, fresh zucchini, and long grain rice baked together to tender perfection. Topped with creamy tzatziki sauce and fresh herbs, it offers a wholesome and delicious Mediterranean-inspired dinner with minimal prep and fuss.
Ingredients
Chicken 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
Main Ingredients
- 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 fresh dill, basil, parsley, or chives
- Fresh lemon wedges
Instructions
- Prepare the baking dish: Grease a 9 x 13-inch baking dish or spray it with nonstick cooking spray to prevent sticking during baking.
- Marinate the chicken: In the prepared baking dish, toss the diced chicken pieces with lemon juice, olive oil, parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne pepper. Mix well to evenly coat the chicken. Let it marinate at room temperature for 30 minutes while you preheat the oven.
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking.
- Add remaining ingredients: To the dish with the marinated chicken, add the uncooked long grain white rice, coarsely grated zucchini, and chicken broth. Stir everything carefully to combine all the ingredients evenly.
- Cover tightly: Cover the baking dish tightly with aluminum foil, ensuring no steam or liquid escapes. This is crucial for the rice to cook properly and absorb the liquid.
- Bake the dish: Place the covered dish in the preheated oven and bake for 45-50 minutes if using a metal pan, or 50-60 minutes if using glass or ceramic bakeware. The cooking time can vary based on pan type and oven performance. Bake until rice is tender and most of the liquid is absorbed.
- Check and fluff: Carefully remove the foil (watch out for hot steam), stir and fluff the rice with a fork to distribute ingredients evenly. Taste the rice for doneness and season with additional salt and pepper if desired.
- Serve: Spoon the chicken and rice onto plates, topping generously with creamy tzatziki sauce, fresh chopped herbs, and a squeeze of fresh lemon juice. Serve warm with pita bread on the side.
Notes
- Marinating at room temperature for 30 minutes maximizes flavor absorption and tenderizes the chicken slightly.
- Use a tightly covered baking dish to trap steam that cooks the rice evenly.
- Adjust spices to your taste preference; cayenne pepper can be omitted for less heat.
- If you prefer, use boneless skinless chicken thighs for a juicier texture instead of breast.
- Let the dish rest for 5 minutes after baking before serving for best flavor melding.
- Tzatziki can be homemade or store-bought for convenience.
