Name: Dump-and-Bake Chicken Tzatziki and Rice Recipe
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Cuisine: Mediterranean
Ingredients: 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; 1 cup uncooked long grain white rice; 1 medium zucchini, coarsely grated (about 1 ½ cups grated); 2 cups chicken broth; Tzatziki sauce; Pita bread; Chopped fresh herbs such as fresh dill, basil, parsley, or chives; Fresh lemon wedges

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Introduction

This Dump-and-Bake Chicken Tzatziki and Rice is a flavorful one-dish meal that combines tender, herb-marinated chicken with fluffy rice and fresh zucchini. Easy to prepare and perfect for a weeknight dinner, it’s baked all together for a comforting, Mediterranean-inspired dish.

A white baking dish filled with a yellow rice and chicken mixture, garnished with green herbs and lemon wedges placed on top. There are dollops of white sauce with green flecks spread over the rice in several spots. A spoon is scooping some of the rice and chicken from the bottom right corner. Surrounding the dish are small bowls with green herbs and lemon slices, along with a white plate holding flatbread pieces. The scene is set on a white marbled textured surface with a beige cloth napkin draped to the left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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 dill, basil, parsley, or chives, and fresh lemon

Instructions

Step 1: Grease a 9 x 13-inch baking dish or spray it with nonstick cooking spray.
Step 2: In the prepared 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. Let the chicken marinate at room temperature for 30 minutes while you preheat the oven to 375°F (190°C).
Step 3: Add the uncooked rice, grated zucchini, and chicken broth to the dish with the chicken. Stir everything together to combine evenly.
Step 4: Cover the baking dish tightly with aluminum foil to trap steam and moisture, ensuring the rice cooks properly.
Step 5: Bake for 45-50 minutes if using a metal pan, or about 50-60 minutes if using glass or ceramic, until most of the liquid is absorbed and the rice is tender. Check doneness by tasting the rice.
Step 6: Fluff the rice with a fork and taste, adding additional salt and pepper if desired.
Step 7: Serve the chicken and rice topped with tzatziki sauce, fresh herbs, and a squeeze of fresh lemon. Enjoy with warm pita bread on the side.

Tips & Variations

For a creamier texture, stir a dollop of Greek yogurt into the rice just before serving.
Feel free to substitute brown rice, but increase baking time and liquid accordingly.
Adding a handful of chopped spinach or kale along with the zucchini can boost the veggie content.
If you prefer a spicier dish, increase the cayenne pepper slightly or add a dash of chili flakes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet over low heat, adding a splash of chicken broth or water to prevent drying out. This dish freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A rectangular white baking dish filled with a layered yellow rice and small chunks of cooked chicken mixed with green herbs. On top, there are three dollops of white creamy sauce sprinkled with green herbs, and several thin lemon slices placed around. A metal spoon in the dish lifts a portion of the rice and chicken mixture. The dish sits on a white marbled surface with a folded beige and navy striped cloth on the left, a small bowl with green herbs, and a plate with pieces of flatbread in the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work great and keep the dish juicy and flavorful. Just dice into bite-size pieces as instructed.

Is it necessary to marinate the chicken for 30 minutes?

Marinating helps the chicken absorb the spices and lemon juice for better flavor, but if you’re short on time, you can bake it immediately; the dish will still be tasty.