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Dump-and-Bake Chicken Tzatziki and Rice Recipe

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3.8 from 13 reviews

This Dump-and-Bake Chicken Tzatziki and Rice recipe is an effortless, flavorful one-dish meal perfect for busy weeknights. Tender pieces of chicken marinated in a zesty blend of herbs and spices are combined with grated zucchini and uncooked long grain rice, baked together to perfection in chicken broth. The dish is served topped with tangy tzatziki, fresh herbs, and lemon for a refreshing Mediterranean flair.

Ingredients

Chicken and Marinade

  • 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

Rice and Vegetables

  • 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
  • Fresh herbs (such as parsley or oregano)
  • Fresh lemon wedges

Instructions

  1. Prepare Baking Dish: Grease a 9 x 13-inch baking dish with butter or spray with nonstick cooking spray to prevent sticking during baking.
  2. Marinate Chicken: In the prepared baking dish, toss the diced chicken pieces with lemon juice, olive oil, parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne pepper. Mix well to coat evenly. Let the chicken marinate at room temperature for 30 minutes while the oven preheats to 375°F (190°C).
  3. Add Rice, Zucchini, and Broth: Add the uncooked long grain white rice, coarsely grated zucchini, and chicken broth to the baking dish with the marinated chicken. Stir everything together until well combined.
  4. Cover and Bake: Cover the dish tightly with aluminum foil to trap steam and moisture, ensuring the rice cooks properly. Bake in the preheated oven for 45-50 minutes if using a metal pan, or 50-60 minutes if using a glass or ceramic dish. The casserole is done when the rice is tender and most of the liquid has been absorbed.
  5. Finish and Serve: Remove the baking dish from the oven, fluff the rice and chicken mixture gently with a fork. Taste and add salt and pepper if needed. Serve warm, topped with tzatziki sauce, fresh herbs, and lemon wedges for a bright, refreshing finish.

Notes

  • Marinate the chicken for at least 30 minutes to allow flavors to deepen, but no more than 1 hour to avoid the lemon juice breaking down the meat excessively.
  • If you prefer a spicier dish, increase the cayenne pepper slightly or add a pinch of crushed red pepper flakes.
  • For a gluten-free version, double-check that your seasoning blends and broth are gluten-free.
  • This recipe works best with long grain white rice; avoid using quick-cooking rice varieties.
  • The baking time can vary based on your oven and baking dish material; checking rice tenderness is the best indicator of doneness.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

Find it online: https://recipefeastful.com/dump-and-bake-chicken-tzatziki-and-rice-recipe/