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Dump-and-bake chicken tzatziki and rice is one of my go-to crowd pleasers when I want something both fresh and hearty but need to get dinner on the table with minimal fuss. The juicy marinated chicken, cozy rice, and aromatic herbs all cook together in one dish for super easy clean-up. A generous dollop of creamy tzatziki and plenty of fresh lemon at the table makes this feel special without any extra work.
I started making this after a family vacation where every meal came with a side of cool tzatziki. Now it is my secret shortcut to a sunny Mediterranean vibe even on regular weeknights.
Ingredients
- Boneless skinless chicken breast or thighs: diced into bite-sized pieces gives plenty of lean protein and turns out tender from the flavorful marinade. Look for fresh chicken with no added solutions for the best texture.
- Lemon juice: adds brightness and helps tenderize the chicken. Freshly squeezed will taste best.
- Olive oil: brings richness and carries the herb flavors. Use extra virgin for that peppery finish.
- Fresh parsley oregano and thyme: add earthy herbal notes. Go for fresh or check dried herbs for aroma.
- Smoked paprika: gives a subtle smokiness that is key to that grilled flavor. Use a Spanish smoked paprika for the best result.
- Seasoned salt: brings balanced seasoning. A blend like Lawrys ensures a tasty base.
- Cumin: gives a hint of warmth and earthiness. Pick a fresh ground cumin for best aroma.
- Onion powder and garlic powder: ensure steady savory flavor in every bite
- Ground black pepper, turmeric, and cayenne: bring subtle heat and golden color without overwhelming the dish.
- Long grain white rice: absorbs the flavors beautifully. Choose a higher starch rice for fluffiest results.
- Medium zucchini: grated into the dish adds moisture and a touch of nutrition. Pick one that feels heavy for its size.
- Chicken broth: ties everything together and gives the rice loads of flavor. Look for lower sodium if you want more control over seasoning.
- Tzatziki sauce for serving: adds tang and cools the spices. Grab a thick Greek yogurt base for the best texture.
- Pita bread and extra fresh herbs: bring the meal together and are perfect for scooping.
Step-by-Step Instructions
- Marinate the Chicken:
- Combine diced chicken lemon juice olive oil parsley oregano thyme smoked paprika seasoned salt cumin onion powder garlic powder black pepper turmeric and cayenne directly in a greased nine by thirteen inch baking dish. Mix so every piece is well coated. Let rest for thirty minutes at room temperature to infuse flavor.
- Preheat the Oven:
- Turn your oven on to three hundred seventy five degrees Fahrenheit so it is ready once the chicken finishes marinating.
- Mix in Rice and Zucchini:
- After marinating add uncooked long grain rice coarsely grated zucchini and chicken broth straight into the dish with the chicken. Stir well to evenly distribute all ingredients and make sure rice is submerged in the liquid for even cooking.
- Bake the Casserole:
- Cover the dish tightly with foil making certain there are no gaps that could let steam escape. Bake for forty minutes. The tight seal keeps in steam so the rice cooks through and stays moist.
- Check and Finish Cooking:
- After forty minutes remove the foil and check the rice. It should be tender with most of the liquid absorbed. If it is still firm cover and bake for an extra five to ten minutes. You are looking for tender rice but not mushy.
- Fluff and Serve:
- When done carefully fluff the rice with a fork instead of stirring with a spoon this keeps the grains light. Season to taste with extra salt and pepper. Spoon onto plates and serve with cold tzatziki sauce fresh herbs wedges of lemon and warm pita.
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Smoked paprika has become one of my pantry essentials thanks to this recipe. The slight smokiness it brings makes even baked chicken feel like it was cooked over open flame. My kids love scooping every last bit with warm pita and I always pack up leftovers for a lunch that brightens the workday.
Storage Tips
Let leftovers cool completely before transferring to an airtight container. Store in the refrigerator for up to three days. To reheat spoon portions into a microwave-safe dish and add a splash of broth or water to keep the rice fluffy. Cover with a microwave-safe lid or damp paper towel and heat gently until warmed through.
Ingredient Substitutions
Try boneless skinless chicken thighs for a more tender richer result if you prefer dark meat. If you are out of zucchini you can sub grated carrots or even a small amount of frozen spinach squeezed dry. While long grain white rice works best stick with it for best results but you can try jasmine rice for a more floral aroma.
Serving Suggestions
Serve this with plenty of extra tzatziki a side of fresh tomato cucumber salad and perhaps a big batch of warm pita or flatbread. Add olives and a sprinkle of feta for the full Mediterranean spread. Fresh chopped dill or mint makes a great finishing herb if you have it on hand.
Cultural Context
Chicken tzatziki captures the spirit of casual Greek and Mediterranean cooking where lemon yogurt and herbs transform simple ingredients. This dish is like a baked version of chicken souvlaki or shawarma bowls with all the comfort of a classic casserole but the bright flavors of the Mediterranean coast.
Recipe FAQs
- → Can I substitute brown rice in this dish?
It's best to use uncooked long grain white rice, as brown or wild rice require more liquid and longer bake times, altering texture and doneness.
- → How do I know when the rice is cooked through?
Check if the rice is tender and most liquid is absorbed. Taste a grain, and if it’s still crunchy, return to the oven for another 5-10 minutes covered.
- → Can I use regular paprika instead of smoked?
Smoked paprika yields a richer, more complex flavor that mimics grilled meats. Sweet paprika is milder and less aromatic, but can be used in a pinch.
- → Why is zucchini included?
Zucchini adds moisture and mild sweetness, balancing the bright herbs and keeping the rice from drying out as it bakes together with the chicken.
- → How should I serve this chicken and rice bake?
Spoon tzatziki over the top, scatter fresh herbs, and offer lemon wedges and warm pita bread for a complete Mediterranean-style meal.
- → Can the chicken marinate longer than 30 minutes?
For deeper herb flavor, you can marinate the chicken in the fridge for up to 12 hours before baking. Let it rest at room temperature before baking.