Dump-and-Bake Chicken Tzatziki and Rice
A simple, tasty dish that brings the flavors of Greece to your table with minimal effort, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast or thighs, diced
- 1 tablespoon chopped fresh parsley or 1/2 teaspoon dried parsley flakes Use fresh for the best flavor.
- 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme Use fresh for the best flavor.
- 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 Use fresh for the best flavor.
- 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 9x13-inch baking dish, combine the diced chicken, parsley, thyme, grated zucchini, uncooked rice, chicken broth, olive oil, oregano, smoked paprika, cumin, onion powder, garlic powder, turmeric, cayenne pepper, lemon juice, seasoned salt, and black pepper.
- Stir well to combine all ingredients thoroughly.
Cooking
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and the rice is tender.
- Serve warm.
Notes
This dish pairs well with a side of fresh salad, pita bread, or tzatziki sauce for dipping. Use fresh herbs for the best flavor, but dried can substitute. Add bell peppers, carrots, or spinach for extra nutrition, and stir in Greek yogurt before serving for creaminess.