Chicken Tzatziki and Rice (Printable Version)
A simple one-pan Mediterranean dish with tender chicken, aromatic herbs, zucchini and rice, topped with creamy tzatziki sauce.
# Ingredients:
→ Chicken Marinade
01 -
1 lb boneless skinless chicken breast or thighs, diced into bite-size pieces
02 -
2 tablespoons lemon juice
03 -
2 tablespoons olive oil
04 -
1 tablespoon chopped fresh parsley (or ½ teaspoon dried parsley flakes)
05 -
1 teaspoon chopped fresh oregano (or ½ teaspoon dried oregano)
06 -
1 teaspoon chopped fresh thyme (or ¼ teaspoon dried thyme)
07 -
1 teaspoon smoked paprika
08 -
¾ teaspoon seasoned salt
09 -
½ teaspoon cumin
10 -
½ teaspoon onion powder
11 -
½ teaspoon garlic powder
12 -
¼ teaspoon ground black pepper
13 -
¼ teaspoon turmeric
14 -
⅛ teaspoon cayenne pepper
→ Rice Mixture
15 -
1 cup uncooked long grain white rice
16 -
1 medium zucchini, coarsely grated (about 1½ cups)
17 -
2 cups chicken broth
→ For Serving
18 -
Tzatziki sauce
19 -
Pita bread
20 -
Chopped fresh herbs (dill, basil, parsley, or chives)
21 -
Fresh lemon wedges
# Steps:
01 -
Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray.
02 -
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 marinate at room temperature for 30 minutes while preheating the oven to 190°C (375°F).
03 -
Add the uncooked rice, grated zucchini, and chicken broth to the pan with the marinated chicken. Stir to combine thoroughly.
04 -
Cover the dish tightly with foil to prevent steam from escaping. Bake for 45-50 minutes in metal pans or 50-60 minutes in glass or ceramic pans, until most of the liquid is absorbed and the rice is tender.
05 -
Taste and fluff the rice with a fork. Season with additional salt and pepper if desired. Serve topped with tzatziki sauce, fresh herbs, and lemon wedges.
# Notes:
01 -
Cover the dish tightly so the rice cooks properly and absorbs all the liquid.
02 -
Use only uncooked long grain white rice; other varieties may require different liquid ratios and cooking times.
03 -
Regular chicken broth provides better flavor than low-sodium versions.
04 -
Avoid overcooking to prevent gummy, mushy rice.
05 -
Always fluff the rice with a fork rather than stirring with a spoon.