Dump-and-Bake Chicken Tzatziki and Rice
This easy and flavorful chicken tzatziki dish is packed with Mediterranean flair and baked with rice for a complete meal.
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Servings: 4
Calories: 384kcal
Cost: $10
Ingredients
- 1 lb. boneless skinless chicken breast or boneless skinless chicken thighs diced into bite-sized pieces Boneless skinless cuts work best for this dish
- 2 tablespoons lemon juice Freshly squeezed for best flavor
- 2 tablespoons olive oil Extra virgin recommended for richness
- 1 tablespoon chopped fresh parsley or ½ teaspoon dried parsley flakes (Fresh adds brightness)
- 1 teaspoon chopped fresh oregano or ½ teaspoon dried oregano (A staple in Mediterranean cuisine)
- 1 teaspoon chopped fresh thyme or ¼ teaspoon dried thyme (For added depth)
- 1 teaspoon smoked paprika For a smoky flavor
- ¾ teaspoon seasoned salt such as Lawry’s brand (Enhances flavor)
- ½ teaspoon cumin Earthy flavor
- ½ teaspoon onion powder Mild, sweet onion flavor
- ½ teaspoon garlic powder Garlicky goodness
- ¼ teaspoon ground black pepper For subtle heat
- ¼ teaspoon turmeric Adds a golden color and warmth
- ⅛ teaspoon cayenne pepper Optional for heat
- 1 cup uncooked long grain white rice Don’t substitute with other types of rice
- 1 medium zucchini coarsely grated (about 1 ½ cups grated) (Adds moisture and texture)
- 2 cups chicken broth Regular chicken broth for flavor not low-sodium
- For serving: tzatziki sauce pita bread chopped fresh herbs such as fresh dill basil parsley or chives and fresh lemon For garnish and serving
Instructions
- Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray.
- In the prepared dish, toss chicken with lemon juice, olive oil, parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne. Let the chicken sit and marinate in the herbs and spices at room temperature for 30 minutes while you preheat the oven.
- Preheat the oven to 375°F (190°C).
- Add the uncooked rice, zucchini, and chicken broth to the pan with the chicken. Stir to combine. Cover tightly with foil. Make sure to cover your dish tightly so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.
- Bake for 45-50 minutes for metal pans or about 50-60 minutes for glass or ceramic pans, until most of the liquid is absorbed and the rice is tender. The total cooking time will vary based on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans. To know when your casserole is done, taste a bite of the rice. The rice should be tender. Use a fork to stir and fluff the rice. Taste and season with additional salt and pepper, if desired.
- Serve the chicken and rice topped with tzatziki, fresh herbs, and lemon.
Notes
This recipe is perfect for a busy night—simply toss everything together, bake, and enjoy the vibrant flavors of chicken tzatziki and rice!
Nutrition
Serving: 1Serving | Calories: 384kcal | Carbohydrates: 41g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 1012mg | Potassium: 670mg | Fiber: 2g | Sugar: 2g | Vitamin A: 504IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 2mg