Description
This Dump-and-Bake Chicken Tzatziki and Rice is a flavorful, hands-off meal perfect for busy weeknights. Tender chicken marinated in a blend of Mediterranean herbs and spices bakes alongside zucchini and long grain rice in a single dish. Served with creamy tzatziki, fresh herbs, and a squeeze of lemon, this wholesome casserole delivers comforting Greek-inspired flavors with minimal effort.
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
Main Dish Ingredients
- 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 well with nonstick cooking spray to prevent sticking.
- Marinate the chicken: In the prepared baking 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 pepper. Mix thoroughly so the chicken pieces are well coated. Let the chicken marinate at room temperature for 30 minutes while you preheat the oven.
- Preheat the oven: Set your oven to 375°F (190°C) so it’s ready for baking after marinating.
- Add remaining ingredients: After marinating, add the uncooked long grain white rice, coarsely grated zucchini, and chicken broth directly to the dish with the chicken. Stir everything gently to combine well, ensuring the rice is evenly distributed and submerged in the liquid.
- Cover tightly and bake: Cover the baking dish tightly with aluminum foil to trap steam and prevent moisture escape. Bake for 45-50 minutes if using metal pans, or 50-60 minutes for glass or ceramic pans, until the rice is tender and most of the liquid is absorbed. Oven times may vary; check doneness by tasting a small amount of rice.
- Fluff and season: Carefully remove from oven and uncover. Use a fork to fluff the rice and chicken mixture. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the baked chicken and rice topped with dollops of tzatziki sauce, fresh chopped herbs like dill or parsley, and fresh lemon wedges. Accompany with warm pita bread for a complete Mediterranean meal.
Notes
- Marinate the chicken at room temperature for best flavor infusion.
- Use fresh herbs when possible for the most vibrant taste, though dried herbs work as substitutes.
- Cooking times may vary depending on your oven and the type of baking dish; metal pans cook faster than glass or ceramic.
- Ensure to cover the dish tightly with foil to keep moisture in for perfectly cooked rice.
- Leftovers store well in the refrigerator for up to 3 days.
- This dish can be customized with different vegetables or by using brown rice (adjust cooking time accordingly).
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
