Description
This Dump-and-Bake Chicken Tzatziki Rice is a simple, fresh, Mediterranean-inspired one-pan dish. Just mix everything together and bake—no sautéing required. Packed with tender chicken, fragrant herbs, and bright lemon, it pairs perfectly with cool creamy tzatziki and warm pita.
Ingredients
- 1 lb boneless skinless chicken breast or thighs, diced into bite-size pieces
- 1 cup uncooked long grain white rice
- 1 medium zucchini, coarsely grated (about 1½ cups)
- 2 cups chicken broth
- → Marinade Base
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- → Fresh Herbs
- 1 tablespoon chopped fresh parsley (or ½ teaspoon dried)
- 1 teaspoon chopped fresh oregano (or ½ teaspoon dried)
- 1 teaspoon chopped fresh thyme (or ¼ teaspoon dried)
- → Seasonings
- 1 teaspoon smoked paprika
- ¾ teaspoon seasoned salt
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon turmeric
- ⅛ teaspoon cayenne pepper
- → For Serving
- Tzatziki sauce
- Pita bread
- Fresh herbs (dill, basil, parsley, or chives)
- Fresh lemon
Instructions
- Preheat your oven to 375°F (190°C).
- In a baking dish, combine the diced chicken, dry rice, grated zucchini, and chicken broth.
- Add lemon juice, olive oil, fresh herbs, and all seasonings. Stir everything together until fully mixed.
- Cover the baking dish tightly with foil.
- Bake for 45–50 minutes, or until the rice is tender and the chicken is fully cooked.
- Remove from the oven, fluff the rice, and let it rest for 5 minutes.
- Serve warm with tzatziki, fresh herbs, extra lemon, and pita bread.
Notes
- You can use chicken thighs for juicier results.
- Add spinach or cherry tomatoes before baking for extra vegetables.
- Use low-sodium broth if watching salt intake.
- Tastes amazing with homemade or store-bought tzatziki.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Dump-and-Bake
- Cuisine: Mediterranean