Name: Dump-and-Bake Chicken Tzatziki Rice Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
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, for serving; Pita bread, for serving; Fresh herbs (dill, basil, parsley, or chives), for garnish; Fresh lemon, for garnish

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Introduction

This Dump-and-Bake Chicken Tzatziki Rice is a simple, flavorful one-pan meal perfect for busy weeknights. Combining tender chicken, aromatic herbs, and creamy tzatziki, it’s a Mediterranean-inspired dish that’s both comforting and easy to prepare.

A white bowl filled with a base layer of creamy yellow rice that looks soft and fluffy, topped with several pieces of golden-brown grilled chicken chunks seasoned with herbs. On the side, there is a small scoop of white creamy sauce mixed with green herbs, placed beside a wedge of lemon. A silver fork rests inside the bowl, partially visible. The bowl is set on a white marbled surface. 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

Step 1: Grease a 9×13-inch baking dish or spray it with nonstick cooking spray.
Step 2: In the prepared dish, combine the diced chicken with lemon juice, olive oil, chopped herbs, and all spices. Stir to coat the chicken well and let it marinate at room temperature for 30 minutes while you preheat the oven to 375°F.
Step 3: Add the uncooked rice, grated zucchini, and chicken broth to the dish with the marinated chicken. Stir gently to combine everything evenly.
Step 4: Cover the baking dish tightly with foil and bake in the preheated oven for 40 minutes, or until the rice is tender and most of the liquid is absorbed. If the rice isn’t quite done, bake for an additional 5 to 10 minutes.
Step 5: Remove the foil, fluff the rice with a fork, and taste. Adjust seasoning if needed. Serve topped with tzatziki sauce, fresh herbs, and a squeeze of lemon, alongside warm pita bread.

Tips & Variations

Use chicken thighs for juicier, more flavorful meat, or chicken breasts for a leaner option.
Add chopped bell peppers or cherry tomatoes with the rice for extra color and nutrition.
If you prefer, swap long grain rice for basmati for a nuttier aroma.
Use dried herbs if fresh aren’t available, but fresh will give the best flavor.
For a spicy kick, increase the cayenne pepper slightly or add a dash of chili flakes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of chicken broth or water to keep the rice moist. It’s best to add fresh tzatziki and herbs after reheating for the best flavor and texture.

How to Serve

The image shows a round white bowl filled with layers of food. At the bottom, there is a mix of white and yellow rice with a fluffy texture. On top of the rice, there are grilled pieces of golden brown chicken mixed with chopped green herbs and yellow bell peppers. A scoop of creamy white sauce with green flecks sits on one side of the bowl. Two triangular pieces of toasted flatbread, browned and slightly charred, rest on the edge of the bowl. A golden spoon is placed upright inside the bowl, and a wedge of lemon is positioned beside the sauce. The bowl is set on a wooden board over a white marbled surface with some green leaves surrounding it. 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 will require a longer cooking time and more liquid. It’s best to partially cook the brown rice separately before adding it to the dish.

Is this recipe suitable for meal prep?

Absolutely! This dish reheats well and keeps its flavors intact, making it a great option for packed lunches or easy dinners throughout the week.