Description
This Dump-and-Bake Chicken Tzatziki and Rice is a fresh, flavorful, and easy one-dish meal. No pre-cooking required—just marinate, mix, and bake for a Mediterranean-inspired dinner topped with creamy tzatziki.
Ingredients
- 1 lb. boneless skinless chicken breast or thighs, diced into bite-size pieces
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (or ½ teaspoon dried)
- 1 teaspoon chopped fresh oregano (or ½ teaspoon dried)
- 1 teaspoon chopped fresh thyme (or ¼ teaspoon dried)
- 1 teaspoon smoked paprika
- 3/4 teaspoon seasoned salt (such as Lawry’s)
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon turmeric
- 1/8 teaspoon cayenne pepper
- 1 cup uncooked long grain white rice
- 1 medium zucchini, coarsely grated (about 1 ½ cups)
- 2 cups chicken broth
- For serving: tzatziki sauce, pita bread, chopped fresh herbs (dill, basil, parsley, or chives), fresh lemon
Instructions
1. Grease a 9×13-inch baking dish or spray with nonstick cooking spray.
2. In the dish, 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.
3. Let the chicken marinate at room temperature for 30 minutes.
4. Meanwhile, preheat the oven to 375°F (190°C).
5. After marinating, add uncooked rice, grated zucchini, and chicken broth to the dish. Stir to combine everything evenly.
6. Cover the dish tightly with foil to keep steam in while baking.
7. Bake for 45–50 minutes in a metal pan or 50–60 minutes in a glass or ceramic pan, until rice is tender and most liquid is absorbed.
8. Fluff the rice gently with a fork and season with extra salt and pepper if desired.
9. Serve topped with tzatziki sauce, fresh herbs, and a squeeze of lemon.
Notes
Use only uncooked long grain white rice; do not substitute with brown, wild, or instant rice.
Regular (not low-sodium) chicken broth adds the best flavor.
Avoid overcooking to prevent mushy rice.
Always fluff rice with a fork instead of stirring to keep it light and tender.