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; Lemon wedges

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, and lemon wedges

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. Stir gently to combine everything evenly. Cover the dish tightly with foil to trap steam and moisture during baking.

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. Cooking times may vary, so test the rice for doneness before serving.

Step 5: Once done, fluff the rice gently with a fork. Season to taste with additional salt and pepper if needed. Serve the chicken and rice topped with tzatziki, fresh herbs, and lemon wedges for a bright finish.

Tips & Variations

Use chicken thighs for juicier meat that stays tender throughout baking.

Swap zucchini for grated carrots or bell peppers for a different vegetable twist.

For extra flavor, stir chopped fresh dill into the tzatziki or garnish the finished dish with it.

If you prefer spicier food, increase the cayenne pepper slightly or add a pinch of red pepper flakes.

FAQs

Can I use brown rice instead of white rice?

Brown rice can be used but will require a longer cooking time and more liquid. Pre-soak the brown rice or cook the dish partially before adding the chicken to ensure the rice cooks through.

Is it necessary to marinate the chicken before baking?

Marinating the chicken enhances the flavor and helps tenderize the meat, but if you’re short on time, you can mix everything and bake immediately. The dish will still be tasty but slightly less flavorful.