why make this recipe
Dump-and-Bake Chicken Tzatziki and Rice is a simple and delicious meal that is perfect for busy weeknights. With just one baking dish and minimal prep time, you can create a flavorful dish that the whole family will love. The combination of tender chicken, zesty spices, and fresh zucchini creates a comforting meal that’s sure to satisfy. Plus, cleanup is a breeze!
how to make Dump-and-Bake Chicken Tzatziki and Rice
Ingredients :
- 1 lb boneless skinless chicken breast or thighs (diced)
- 1 tablespoon chopped fresh parsley or 1/2 teaspoon dried parsley flakes
- 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
- 1 medium zucchini (coarsely grated, about 1 1/2 cups)
- 1 cup uncooked long grain white rice
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon turmeric
- 1/8 teaspoon cayenne pepper
- 2 tablespoons lemon juice
- 3/4 teaspoon seasoned salt (such as Lawry’s brand)
- 1/4 teaspoon ground black pepper
Directions :
- Preheat the oven to 375°F (190°C).
- In a large baking dish, combine the rice, chicken broth, olive oil, and all the spices (parsley, thyme, oregano, smoked paprika, cumin, onion powder, garlic powder, turmeric, cayenne pepper, seasoned salt, and black pepper).
- Add the diced chicken and zucchini to the dish, stirring to combine.
- Pour the lemon juice over the top.
- Cover the dish with aluminum foil and bake for about 45-50 minutes or until the chicken is cooked through and the rice is tender.
- Remove the foil and bake for an additional 10 minutes to allow the top to crisp up slightly.
- Let it sit for a few minutes before serving.
how to serve Dump-and-Bake Chicken Tzatziki and Rice
Serve the Chicken Tzatziki and Rice warm from the oven. You can add a dollop of tzatziki sauce on top for extra flavor. Pair it with a simple salad or some crusty bread for a complete meal. This dish is great for family dinners and gatherings.
how to store Dump-and-Bake Chicken Tzatziki and Rice
To store leftovers, let the dish cool completely. Then, transfer it to an airtight container and refrigerate. It should stay good for up to three days. For longer storage, you can freeze it. Make sure to use a freezer-safe container. When ready to eat, thaw in the fridge overnight and reheat in the oven or microwave.
tips to make Dump-and-Bake Chicken Tzatziki and Rice
- Make sure to cut the chicken into small, even pieces for even cooking.
- You can add more vegetables like bell peppers, carrots, or spinach for extra nutrition.
- Adjust the spices to your taste. If you like it spicier, add more cayenne pepper.
- If you want, you can substitute brown rice for white rice, but adjust the cooking time, as brown rice takes longer to cook.
variation
You can easily make this dish gluten-free by using a gluten-free rice blend. You can also experiment with different herbs and spices, such as basil or cilantro, for a unique flavor twist.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but you may need to extend the cooking time.
Can I make this dish ahead of time?
Yes, you can prepare the ingredients and assemble the dish a day in advance. Just cover it and store it in the fridge until you’re ready to bake.
What can I serve with this dish?
This dish is tasty on its own, but you can serve it with a side salad, some roasted vegetables, or a slice of pita bread for a complete meal.
Dump-and-Bake Chicken Tzatziki and Rice
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast or thighs (diced)
- 1 tablespoon chopped fresh parsley or 1/2 teaspoon dried parsley flakes
- 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
- 1 medium zucchini (coarsely grated, about 1 1/2 cups)
- 1 cup uncooked long grain white rice
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon turmeric
- 1/8 teaspoon cayenne pepper
- 2 tablespoons lemon juice
- 3/4 teaspoon seasoned salt (such as Lawry’s brand)
- 1/4 teaspoon ground black pepper
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large baking dish, combine the rice, chicken broth, olive oil, and all the spices (parsley, thyme, oregano, smoked paprika, cumin, onion powder, garlic powder, turmeric, cayenne pepper, seasoned salt, and black pepper).
- Add the diced chicken and zucchini to the dish, stirring to combine.
- Pour the lemon juice over the top.
Baking
- Cover the dish with aluminum foil and bake for about 45-50 minutes or until the chicken is cooked through and the rice is tender.
- Remove the foil and bake for an additional 10 minutes to allow the top to crisp up slightly.
- Let it sit for a few minutes before serving.