Description
This Dump-and-Bake Chicken Tzatziki and Rice recipe is a simple, flavorful one-pan meal featuring tender marinated chicken, aromatic spices, and fluffy rice all baked together with fresh zucchini. It's perfect for a fuss-free dinner with Mediterranean-inspired flavors, completed with a cool tzatziki topping for a refreshing finish.
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
- Fresh herbs
- 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 make cleanup easier.
- Marinate the Chicken: In the prepared baking dish, toss the diced chicken with lemon juice, olive oil, parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne pepper. Allow the chicken to sit and marinate at room temperature for 30 minutes while preheating the oven, which lets the flavors penetrate the meat.
- Preheat the Oven: Set the oven to 375°F (190°C) to get it ready for baking the casserole.
- Combine Ingredients in the Dish: Add the uncooked rice, grated zucchini, and chicken broth to the pan with the marinated chicken. Stir everything together to ensure even distribution of ingredients and flavors.
- Cover and Bake: Cover the dish tightly with aluminum foil to trap steam and moisture, which helps the rice cook properly. Bake for 45-50 minutes if using a metal pan or 50-60 minutes if using glass or ceramic, until most of the liquid is absorbed and the rice is tender. Baking times may vary depending on pan type and oven.
- Check and Fluff: Taste a bite of rice to ensure it is cooked through and tender. Use a fork to fluff and stir the rice and chicken mixture. Adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the baked chicken and rice topped with tzatziki sauce, fresh herbs, and lemon wedges for a vibrant and refreshing finish.
Notes
- Marinating the chicken at room temperature helps enrich flavor and tenderize the meat.
- Make sure to cover the baking dish tightly to prevent steam from escaping, ensuring proper rice cooking.
- Cooking times vary by pan type: metal pans cook faster than glass or ceramic.
- You can substitute chicken thighs for chicken breast for a moister texture.
- If you prefer, add extra vegetables such as diced bell peppers or tomatoes to the mix.
- Tzatziki sauce can be homemade or store-bought for convenience.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
