Name: Dump and Bake Chicken Tzatziki With Rice Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 1lb (454 g). boneless skinless chicken breast or boneless skinless chicken thighs, diced into bite-size pieces; 2 tablespoon (30 ml) s lemon juice; 2 tablespoon (30 ml) s olive oil; 1 tablespoon (15 ml) chopped fresh parsley (or 1/2 teaspoon (3 ml) dried parsley flakes); 1 teaspoon (5 ml) chopped fresh oregano (or 1/2 teaspoon (3 ml) dried oregano); 1 teaspoon (5 ml) chopped fresh thyme (or 1/4 teaspoon (1 ml) dried thyme); 1 teaspoon (5 ml) smoked paprika; 3/4 teaspoon (4 ml) seasoned salt (such as Lawry’s brand); 1/2 teaspoon (3 ml) cumin; 1/2 teaspoon (3 ml) onion powder; 1/2 teaspoon (3 ml) garlic powder; 1/4 teaspoon (1 ml) ground black pepper; 1/4 teaspoon (1 ml) turmeric; 3/8 teaspoon (2 ml) cayenne pepper; 1 cup (240 ml) uncooked long grain white rice; 1 medium zucchini, coarsely grated (about 1 1/2 cup (360 ml) s grated); 2 cup (480 ml) s chicken broth; For serving: tzatziki sauce, pita bread, chopped fresh herbs such as fresh dill, basil, parsley, or chives, and fresh lemon

Description

Discover the easiest way to make a delicious Dump and Bake Chicken Tzatziki With Rice! This recipe is perfect for a hassle-free dinner tonight.

Ingredients

1lb (454 g). boneless skinless chicken breast or boneless skinless chicken thighs, diced into bite-size pieces
2 tablespoon (30 ml) s lemon juice
2 tablespoon (30 ml) s olive oil
1 tablespoon (15 ml) chopped fresh parsley (or 1/2 teaspoon (3 ml) dried parsley flakes)
1 teaspoon (5 ml) chopped fresh oregano (or 1/2 teaspoon (3 ml) dried oregano)
1 teaspoon (5 ml) chopped fresh thyme (or 1/4 teaspoon (1 ml) dried thyme)
1 teaspoon (5 ml) smoked paprika
3/4 teaspoon (4 ml) seasoned salt (such as Lawry’s brand)
1/2 teaspoon (3 ml) cumin
1/2 teaspoon (3 ml) onion powder
1/2 teaspoon (3 ml) garlic powder
1/4 teaspoon (1 ml) ground black pepper
1/4 teaspoon (1 ml) turmeric
3/8 teaspoon (2 ml) cayenne pepper
1 cup (240 ml) uncooked long grain white rice
1 medium zucchini, coarsely grated (about 1 1/2 cup (360 ml) s grated)
2 cup (480 ml) s 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

Coat a 9 x 13-inch baking dish with oil or nonstick spray.
In the dish, combine the chicken with lemon juice, olive oil, parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne. Allow the chicken to marinate at room temperature for 30 minutes while you set the oven to preheat. Heat the oven to 375°F (190°C).
Add the uncooked rice, grated zucchini, and chicken broth to the dish with the marinated chicken. Mix everything together.
Cover the dish securely and place it in the oven to cook for 40 minutes, or until the majority of the liquid is absorbed and the rice is soft. If the rice remains firm after 40 minutes, cover it again and return it to the oven for another 5-10 minutes until fully cooked. The total time will depend on several factors, such as the type of baking dish and your oven. Glass or ceramic dishes may take longer than metal ones. To check if the dish is ready, taste the rice; it should be tender with most of the liquid absorbed. Use a fork to fluff the rice. Adjust with more salt and pepper, if needed. Serve the prepared chicken and rice with tzatziki, fresh herbs, and lemon on top.

Notes

Consider marinating the chicken in the spice mixture overnight for a more robust flavor.
Enhance the dish with extra vegetables like bell peppers or cherry tomatoes for added color and nutrients.
For a creamier consistency, mix in a spoonful of Greek yogurt or sour cream before serving.