Description
This dump-and-bake chicken tzatziki rice is a fresh, flavorful Mediterranean-inspired dish featuring marinated chicken, tender rice, and grated zucchini, all cooked together in one baking dish for an easy and delicious dinner. Topped with creamy tzatziki sauce, fresh herbs, and a squeeze of lemon, this recipe offers a perfect balance of herbs and spices with minimal prep work.
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
Rice Mixture
- 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 and Marinate the Chicken: Grease a 9 x 13-inch baking dish with cooking spray or a light coat of oil. In the dish, combine the diced chicken with lemon juice, olive oil, chopped parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne pepper. Toss everything well to coat the chicken evenly. Let this mixture marinate at room temperature for 30 minutes to allow the flavors to meld.
- Preheat Oven: While the chicken marinates, preheat your oven to 375°F (190°C).
- Add Rice and Vegetables: After marinating, add the uncooked long grain white rice, grated zucchini, and chicken broth to the baking dish with the chicken. Stir gently to combine all ingredients thoroughly, making sure the rice is evenly distributed and submerged in the broth.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to trap steam and moisture inside. This ensures the rice cooks properly by absorbing the liquid. Place the dish in the preheated oven.
- Bake Until Tender: Bake for 45-50 minutes if using a metal pan or 50-60 minutes if using a glass or ceramic dish. The rice should be tender and most of the liquid absorbed. Check doneness by tasting the rice and use a fork to fluff it gently. If needed, season with extra salt and pepper to taste.
- Serve: Spoon the chicken and rice onto plates and top with generous dollops of tzatziki sauce, fresh chopped herbs like dill or parsley, and a squeeze of fresh lemon juice. Serve alongside pita bread for a complete Mediterranean meal.
Notes
- Marinating the chicken at room temperature for 30 minutes enhances the flavor but do not exceed this time for food safety.
- Ensure the dish is tightly covered with foil to retain steam and cook the rice evenly.
- Cooking times may vary depending on your oven and the type of baking dish used; metal pans cook faster than glass or ceramic.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- For a gluten-free option, serve with gluten-free pita or omit the bread.
