Chicken Tzatziki Dish (Print Version)
# Ingredients:
01 -
1 medium zucchini, shredded (around 1 1/2 cups).
02 -
1 pound chicken breast or thighs, diced and skinless.
03 -
2 cups chicken stock.
04 -
2 tablespoons olive oil.
05 -
1 tablespoon chopped parsley (or 1/2 teaspoon dried).
06 -
2 tablespoons fresh lemon juice.
07 -
1 teaspoon chopped oregano (or 1/2 teaspoon dried).
08 -
1 teaspoon chopped thyme (or 1/4 teaspoon dried).
09 -
1 teaspoon paprika (smoked).
10 -
1/2 teaspoon ground cumin.
11 -
1/4 teaspoon ground turmeric.
12 -
3/4 teaspoon seasoned salt.
13 -
1/4 teaspoon black pepper.
14 -
1/8 teaspoon cayenne pepper.
15 -
1/2 teaspoon garlic powder.
16 -
1/2 teaspoon onion powder.
17 -
1 cup uncooked white rice, long grain.
18 -
Tzatziki for drizzling on top.
19 -
Fresh herbs and sliced lemon as garnish.
# Instructions:
01 -
Spray a 9x13 dish lightly with cooking spray.
02 -
Combine diced chicken, olive oil, lemon juice, and all spices and herbs directly in the dish. Marinate for 30 minutes while you heat the oven to 375°F.
03 -
Add chicken broth, rice, and shredded zucchini to the marinated chicken and stir to combine.
04 -
Cover tightly with foil and cook for about 40 minutes. The rice should soak up all the liquid and become soft.
05 -
If the rice feels undercooked, keep it covered and bake for 5 more minutes, checking as you go.
06 -
Fluff the cooked rice with a fork, adjust seasoning if needed, and add tzatziki, fresh herbs, and lemon slices before serving.
# Notes:
01 -
Stick to long grain white rice for the best results.
02 -
Paprika (smoked) brings out bold flavor.
03 -
Sealing tightly with foil keeps it moist.
04 -
If you're using a glass dish, give it extra time in the oven.
05 -
Fluff rice carefully with a fork to avoid clumping.