Dump-and-Bake Chicken Tzatziki and Rice

Name: Dump-and-Bake Chicken Tzatziki and Rice
Prep time: 10 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 4 people
Ingredients: 1 lb. boneless skinless chicken breast or boneless skinless chicken thighs; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 tablespoon chopped fresh parsley; 1 teaspoon chopped fresh oregano; 1 teaspoon chopped fresh thyme; 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; 1 cup uncooked long grain white rice; 1 medium zucchini; 2 cups chicken broth; For serving:

User Reviews

4.7

72 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr 20 mins
Servings
4 people
Calories
384 kcal
Course
Dinner
Cuisine
Mediterranean

Dump-and-Bake Chicken Tzatziki and Rice

Maisie Hall

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This dump-and-bake version of chicken tzatzikii and rice is fresh, flavorful, and incredibly easy!

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Ingredients

Servings

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
For serving: tzatziki sauce, pita bread, chopped fresh herbs such as fresh dill, basil, parsley, or chives, and fresh lemon

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Instructions

Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray.
In the prepared dish, toss chicken with lemon juice, olive oil, parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne. Let the chicken sit and marinate in the herbs and spices at room temperature for 30 minutes while you preheat the oven. Preheat the oven to 375°F (190°F).
Add the uncooked rice, zucchini, and chicken broth to the pan with the chicken. Stir to combine.
Cover tightly and bake for 40 minutes, or until most of the liquid is absorbed and the rice is tender. If the rice is still crunchy after 40 minutes, cover the dish and return the pan to the oven for 5-10 minutes, or until it’s done. The total cooking time will vary based on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and most of the liquid should be absorbed. Use a fork to stir and fluff the rice. Taste and season with additional salt and pepper, if desired. Serve the chicken and rice topped with tzatziki, fresh herbs, and lemon.

Notes

This recipe is specifically designed and tested with uncooked long grain white rice. Do not substitute with brown rice, wild rice, or instant rice — all of which require different amounts of liquid and different cooking times.
This recipe is specifically designed and tested with uncooked long grain white rice. Do not substitute with brown rice, wild rice, or instant rice — all of which require different amounts of liquid and different cooking times.
Use smoked paprika rather than regular sweet paprika, since the smoky flavor of the seasoning mimics the smoky, charred flavor of grilled chicken shawarma or chicken souvlaki.
Use smoked paprika rather than regular sweet paprika, since the smoky flavor of the seasoning mimics the smoky, charred flavor of grilled chicken shawarma or chicken souvlaki.
Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.
Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.
Be careful not to overcook the casserole, or the rice will become mushy and gummy.
Be careful not to overcook the casserole, or the rice will become mushy and gummy.
Fluff the rice with a fork — do not stir with a big spoon, which can compact the grains and yield a dense texture.
Fluff the rice with a fork — do not stir with a big spoon, which can compact the grains and yield a dense texture.

Nutrition Information

Show Details

Serving 1/4 of the dish Calories 384kcal (19%) Carbohydrates 41g (14%) Protein 29g (58%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.01g Cholesterol 75mg (25%) Sodium 1012mg (42%) Potassium 670mg (19%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 504IU (10%) Vitamin C 15mg (17%) Calcium 47mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 384 kcal

% Daily Value*

Serving	1/4 of the dish
Calories	384kcal	19%
Carbohydrates	41g	14%
Protein	29g	58%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Trans Fat	0.01g	1%
Cholesterol	75mg	25%
Sodium	1012mg	42%
Potassium	670mg	14%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	504IU	10%
Vitamin C	15mg	17%
Calcium	47mg	5%
Iron	2mg	11%