Name: Dump-and-Bake Chicken Tzatziki Rice Recipe
Prep time: PT-489353H42M33S
Cook time: PT-489353H42M33S
Total time: PT-489353H42M33S
Cuisine: Greek
Ingredients: 1 lb boneless skinless chicken breast or thighs, diced into bite-size pieces; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 tablespoon chopped fresh parsley (or ½ teaspoon dried); 1 teaspoon chopped fresh oregano (or ½ teaspoon dried); 1 teaspoon chopped fresh thyme (or ¼ teaspoon dried); 1 teaspoon smoked paprika; ¾ teaspoon seasoned salt; 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 1½ cups); 2 cups chicken broth; Tzatziki sauce; Pita bread; Fresh herbs (dill, basil, parsley, or chives); Fresh lemon

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Introduction

This Dump-and-Bake Chicken Tzatziki Rice is a simple, flavorful one-pan meal perfect for busy weeknights. Tender chicken, fragrant herbs, and zucchini cook together with rice, creating a comforting dish that pairs beautifully with creamy tzatziki and fresh lemon.

A white rectangular dish filled with a yellow rice and spiced chicken dish, where the rice looks fluffy and mixed evenly with small chicken pieces that are golden brown. On top of the rice, there are five dollops of white creamy sauce sprinkled with chopped green herbs, and several thin lemon wedges are placed on top and around the sauce. The rice mixture is garnished with fresh green herbs scattered across. A spoon with a wooden handle is inserted into the dish, ready to serve. The dish is set on a wooden surface, surrounded by a white marbled background with small bowls of chopped green herbs and a plate of pita bread on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless skinless chicken breast or thighs, diced into bite-size pieces
1 cup uncooked long grain white rice
1 medium zucchini, coarsely grated (about 1½ cups)
2 cups chicken broth
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh parsley (or ½ teaspoon dried)
1 teaspoon chopped fresh oregano (or ½ teaspoon dried)
1 teaspoon chopped fresh thyme (or ¼ teaspoon dried)
1 teaspoon smoked paprika
¾ teaspoon seasoned salt
½ teaspoon cumin
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon turmeric
⅛ teaspoon cayenne pepper
Tzatziki sauce, for serving
Pita bread, for serving
Fresh herbs (dill, basil, parsley, or chives), for garnish
Fresh lemon, for squeezing

Instructions

Prepare Baking Dish: Grease a 9×13-inch baking dish or spray it with nonstick cooking spray to prevent sticking.
Marinate Chicken: In the prepared dish, combine diced chicken with lemon juice, olive oil, parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne pepper. Stir to coat the chicken evenly. Let it marinate at room temperature for 30 minutes while you preheat the oven to 375°F (190°C).
Combine Ingredients: Add the uncooked rice, grated zucchini, and chicken broth directly into the baking dish with the marinated chicken. Mix everything together thoroughly to distribute the ingredients.
Bake: Cover the dish tightly with aluminum foil and bake for 40 minutes. Check if the rice is tender and the liquid is mostly absorbed. If not, bake for an additional 5 to 10 minutes until done.
Final Steps: Remove the foil and fluff the rice gently with a fork. Taste and adjust the seasoning if needed. Serve the dish topped with tzatziki sauce, fresh herbs, and a squeeze of fresh lemon. Warm pita bread makes a great side.

Tips & Variations

For extra flavor, substitute chicken broth with vegetable broth or add a splash of white wine to the baking liquid.
Use Greek yogurt mixed with cucumber and garlic as an easy homemade tzatziki sauce alternative.
Swap zucchini for grated carrot or add chopped bell peppers for additional color and sweetness.
Let the chicken marinate longer, up to 2 hours in the refrigerator, for deeper flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or covered in a low oven to keep the rice moist. Add a splash of broth or water when reheating if the dish feels dry.

How to Serve

The dish shows a round white bowl placed on a white marbled surface with a round wooden board beneath. Inside the bowl, there is a base layer of white and yellow mixed rice, some pieces of grilled chicken scattered on top, and small yellow bell pepper chunks spread evenly. A generous spoonful of creamy white sauce with green herbs is placed on one side of the rice. On the other side, two folded pieces of lightly browned flatbread rest partially over the rice. A lemon wedge is tucked beside the rice and chicken, and a silver fork stands upright in the bowl. Fresh green herbs are also visible to add color and freshness. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice requires a longer cooking time and more liquid. Adjust the baking time to about 60 minutes and increase chicken broth to 2½ cups for best results.

Is this dish freezer-friendly?

You can freeze the cooked dish in a sealed container for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly before serving, adding a bit of liquid if needed to restore moisture.