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why make this recipe

Dump-and-Bake Chicken Tzatziki and Rice is a simple and delicious dish that requires minimal effort. It’s perfect for busy weeknights when you want a home-cooked meal without spending hours in the kitchen. The combination of spices and fresh ingredients creates a flavorful experience that everyone will enjoy. Plus, the tzatziki adds a cool and creamy element, making this dish even more enjoyable.

how to make Dump-and-Bake Chicken Tzatziki and Rice

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

For serving:

Tzatziki
Fresh herbs
Lemon wedges

Directions :

Grease a 9 x 13-inch baking dish or spray it 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°C).
Add the uncooked rice, grated zucchini, and chicken broth to the pan with the chicken. Stir to combine.
Cover the dish tightly with foil to keep all the steam and liquid inside. This step is essential for the rice to cook properly.
Bake for 45-50 minutes for metal pans or about 50-60 minutes for glass or ceramic pans. The dish is done when most of the liquid is absorbed and the rice is tender. Check the rice for tenderness before removing it from the oven.
Fluff the rice with a fork, taste, and add more salt and pepper if needed. Serve the chicken and rice topped with tzatziki, fresh herbs, and lemon wedges.

how to serve Dump-and-Bake Chicken Tzatziki and Rice

Serve this dish hot, garnished with a dollop of tzatziki sauce, fresh chopped herbs, and a squeeze of lemon for extra brightness. It pairs well with a simple green salad or steamed vegetables to round out your meal.

how to store Dump-and-Bake Chicken Tzatziki and Rice

Store any leftovers in an airtight container in the refrigerator. It will keep for up to 3-4 days. To reheat, place the dish in the oven at a low temperature or use the microwave until heated through.

tips to make Dump-and-Bake Chicken Tzatziki and Rice

For extra flavor, marinate the chicken for up to 2 hours in the refrigerator before cooking.
You can use other veggies like bell peppers or carrots if you want to change up the recipe.
Ensure you cover the baking dish tightly so the rice cooks evenly and absorbs all the liquid.

variation

Feel free to experiment with different herbs and spices based on your taste. You may also substitute the chicken with shrimp or tofu for a different protein option.

FAQs

Can I use brown rice instead of white rice?
Yes, but brown rice will require more liquid and a longer cooking time. Adjust the chicken broth and baking time accordingly.

Can I make this recipe ahead of time?
Yes, you can prepare the chicken and marinate it the night before. Just assemble the dish when you’re ready to cook.

What can I serve with this dish?
This dish is great on its own, but you can serve it with a side salad, pita bread, or additional tzatziki for dipping.