Dump-and-Bake Chicken Tzatziki and Rice
A simple and delicious one-dish meal combining chicken, zesty spices, and fresh zucchini, 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
- 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.
Notes
Serve warm from the oven. Add tzatziki sauce on top for extra flavor. Store leftovers in an airtight container for up to three days or freeze for longer storage. Adjust spices and add vegetables as desired.