Description
This dump-and-bake chicken tzatziki and rice recipe is a fresh, flavorful one-pot meal that combines marinated chicken, aromatic herbs, spices, and tender rice with zucchini. It's incredibly easy to prepare, requiring minimal hands-on time and baking all ingredients together to create a delicious, well-seasoned dish perfect to serve with traditional tzatziki sauce, pita bread, and fresh herbs.
Ingredients
Chicken and 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 and Vegetables
- 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 dish, toss the diced chicken with lemon juice, olive oil, fresh or dried parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne. Mix well so the chicken is evenly coated. Let the mixture sit and marinate at room temperature for 30 minutes, allowing the flavors to penetrate the chicken while you preheat the oven.
- Preheat the oven: Set your oven to 375°F (190°C) and allow it to fully preheat during the marinating time.
- Add rice, zucchini, and broth: After marinating, add the uncooked long grain white rice, grated zucchini, and chicken broth to the dish with the marinated chicken. Stir gently to combine all ingredients evenly.
- Cover and bake: Cover the baking dish tightly with aluminum foil, ensuring no steam or liquid escapes during cooking. This is important because the rice needs to absorb the liquid and cook properly.
- Bake the casserole: Place the dish in the oven and bake for 45-50 minutes if using a metal pan, or about 50-60 minutes if using glass or ceramic pans. Cooking times vary depending on the type of baking dish and your oven. The casserole is done when most of the liquid is absorbed, and the rice is tender. To check, carefully remove the foil and taste a bite of the rice.
- Fluff and season: Use a fork to fluff the rice gently to separate the grains. Taste and season with additional salt and pepper if desired.
- Serve: Serve the chicken and rice warm, topped with tzatziki sauce, fresh herbs, and lemon wedges. Accompany with warm pita bread for a complete Mediterranean-inspired meal.
Notes
- Use either boneless chicken breasts or thighs based on your preference; both work well in this recipe.
- Adjust the amount of cayenne pepper to add heat or omit it for a milder flavor.
- Cover the dish tightly with foil during baking to prevent moisture loss and ensure the rice cooks properly.
- Use uncooked long grain white rice; other varieties may not cook properly or absorb liquid the same way.
- Opt for regular chicken broth rather than low-sodium varieties to enhance the overall flavor.
- Do not overcook as the rice may become gummy and mushy; check for tenderness at the recommended times.
- Fluff the rice with a fork after baking to keep the texture light; avoid stirring vigorously with a spoon.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
