Description
This dump-and-bake chicken tzatziki and rice dish is a fresh and flavorful Mediterranean-inspired meal that’s incredibly easy to prepare. Tender chunks of marinated chicken are baked with seasoned rice and zucchini, then served with refreshing tzatziki sauce, pita bread, and fresh herbs for a complete and satisfying dinner.
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 the Baking Dish: Grease a 9 x 13-inch baking dish or spray it with nonstick cooking spray to prevent sticking and ensure easy cleanup.
- Marinate the Chicken: In the prepared baking dish, combine 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. Toss well to coat the chicken evenly. Let the chicken marinate at room temperature for 30 minutes to allow flavors to meld while you preheat the oven.
- Preheat the Oven: Set your oven to 375°F (190°C) to get it ready for baking the casserole.
- Add Rice and Vegetables: After marinating, add the uncooked long grain white rice, grated zucchini, and chicken broth directly to the pan with the chicken. Stir everything together gently to combine all the ingredients.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to trap the steam and moisture so the rice cooks properly. Place the 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, until the rice is tender and most of the liquid is absorbed.
- Check and Fluff the Rice: Remove the foil carefully, check the rice by tasting a bite for tenderness. Stir and fluff the rice gently with a fork to separate the grains. Adjust seasoning with additional salt and pepper if desired.
- Serve: Spoon the baked chicken and rice onto plates, then top with tzatziki sauce, fresh chopped herbs, and a squeeze of fresh lemon juice. Serve with warm pita bread on the side for a complete meal.
Notes
- Use either boneless chicken breasts or thighs depending on preference; both work well in this recipe.
- Add cayenne pepper for a spicy kick, or omit it if you prefer a milder dish.
- Be sure to cover the dish tightly with foil to ensure the rice cooks evenly and absorbs all the liquid.
- Use uncooked long grain white rice for best texture; substituting with other rice types may affect cooking time and consistency.
- Regular chicken broth is preferred over low-sodium or unsalted for better flavor balance.
- Avoid overcooking to prevent the rice from becoming gummy or mushy.
- Fluff the rice gently using a fork instead of stirring vigorously to keep the grains separate and fluffy.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
