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Dump-and-Bake Chicken Tzatziki and Rice

Dump-and-Bake Chicken Tzatziki and Rice

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This dump-and-bake version of chicken tzatziki and rice is fresh, flavorful, and incredibly easy! Featuring marinated chicken, tender rice, and grated zucchini all baked together in one dish, it’s perfect topped with creamy tzatziki and fresh herbs.

Ingredients

Scale
  • 1 lb boneless skinless chicken breast or thighs, diced
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp chopped fresh parsley (or ½ tsp dried)
  • 1 tsp chopped fresh oregano (or ½ tsp dried)
  • 1 tsp chopped fresh thyme (or ¼ tsp dried)
  • 1 tsp smoked paprika
  • ¾ tsp seasoned salt
  • ½ tsp cumin
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • ¼ tsp turmeric
  • ⅛ tsp cayenne pepper
  • 1 cup uncooked long grain white rice
  • 1 medium zucchini, grated (about 1½ cups)
  • 2 cups chicken broth
  • For serving:
  • Tzatziki sauce
  • Pita bread
  • Fresh herbs (dill, basil, parsley, or chives)
  • Lemon wedges

Instructions

1. Grease a 9×13-inch baking dish with oil or cooking spray.

2. In the dish, toss chicken with lemon juice, olive oil, and all herbs and spices. Let sit at room temperature for 30 minutes while preheating oven to 375°F (190°C).

3. Add uncooked rice, grated zucchini, and chicken broth to the chicken. Stir well to combine.

4. Cover dish tightly with foil and bake for 40 minutes or until rice is tender and liquid is mostly absorbed.

5. If rice is still undercooked, return to oven covered for another 5–10 minutes.

6. Fluff the rice gently with a fork. Season with more salt and pepper if needed.

7. Serve hot with tzatziki, pita, fresh herbs, and lemon.

Notes

• Use only long grain white rice; other types require different times and liquid.

• Smoked paprika is key for flavor depth.

• Cover tightly with foil to retain steam.

• Fluff rice with a fork, not a spoon, to avoid mushiness.

• Do not overbake—check doneness by tasting the rice.

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