Name: Dump-and-Bake Chicken Tzatziki and Rice Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Greek
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; Fresh herbs (optional); Lemon wedges (optional)

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)

2 cups chicken broth

For serving: tzatziki, fresh herbs, lemon wedges

Instructions

Step 1: Grease a 9 x 13-inch baking dish or spray 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 until well combined. Cover the dish tightly with foil to trap steam and prevent liquid from escaping.

Step 4: Bake for 45-50 minutes if using a metal pan, or 50-60 minutes for glass or ceramic pans. The rice should be tender and most of the liquid absorbed. Stir gently with a fork to fluff the rice, then taste and season with additional salt and pepper if needed.

Step 5: Serve warm topped with tzatziki, fresh herbs, and lemon wedges for a bright, refreshing finish.

Tips & Variations

Use chicken thighs for juicier, more flavorful meat compared to breasts.

Try adding diced bell peppers or cherry tomatoes for extra color and nutrients.

If you like it spicier, increase the cayenne pepper slightly or add red pepper flakes.

Swap the white rice for brown rice, but increase the baking time and broth as brown rice takes longer to cook.

For a vegetarian version, replace chicken with chickpeas and vegetable broth instead of chicken broth.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the dish up to step 3 and refrigerate it covered for a few hours before baking. Just add a few extra minutes to the baking time if baking directly from cold.