Why Make This Recipe
Dump and Bake Chicken Tzatziki and Rice is a simple and flavorful dish that combines tender chicken with aromatic herbs, zesty spices, and fresh veggies. It’s perfect for busy weeknights or gatherings when you want a comforting meal without much fuss. The best part is that you just dump everything in a baking dish, let it cook, and enjoy a delicious, home-cooked meal with minimal cleanup!
How to Make Dump and Bake Chicken Tzatziki and Rice
Ingredients:
- 1 lb. boneless skinless chicken breast or thighs, diced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley or 1/2 teaspoon dried parsley flakes
- 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano
- 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 3/4 teaspoon seasoned salt
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon turmeric
- 1/8 teaspoon cayenne pepper
- 1 cup uncooked long grain white rice
- 1 medium zucchini, coarsely grated (about 1.5 cups)
- 2 cups chicken broth
- Tzatziki sauce, for serving
- Pita bread, for serving
- Chopped fresh herbs (dill, basil, parsley, or chives), for serving
- Fresh lemon, for serving
Directions:
- Grease a 9 x 13 inch baking dish or spray it with nonstick cooking spray.
- In the prepared dish, toss the diced 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 375 degrees F (190 degrees C).
- Add the uncooked rice, grated zucchini, and chicken broth to the dish with the marinated chicken. Stir to combine and cover tightly with foil.
- Bake for 45-50 minutes if using metal pans or about 50-60 minutes for glass or ceramic pans, until the liquid is absorbed and the rice is tender.
- Fluff the rice with a fork, check the seasoning, and adjust with additional salt and pepper if desired.
- Serve topped with tzatziki, fresh herbs, and lemon wedges.
How to Serve Dump and Bake Chicken Tzatziki and Rice
Serve this dish hot, topped with a generous amount of tzatziki sauce, fresh herbs, and a squeeze of lemon for an extra burst of flavor. Pita bread on the side is a great way to soak up all the delicious juices and make the meal even more satisfying.
How to Store Dump and Bake Chicken Tzatziki and Rice
To store leftovers, let the dish cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. For longer storage, consider freezing the dish. Portion it out in freezer-safe containers, and it can last for 2-3 months in the freezer.
Tips to Make Dump and Bake Chicken Tzatziki and Rice
- Make sure to dice the chicken into even pieces for uniform cooking.
- If you like more veggies, feel free to add bell peppers or spinach.
- Adjust the spices according to your taste; if you want it spicier, increase the cayenne pepper.
Variation
You can swap out the chicken for another protein like shrimp or tofu. You could also substitute the zucchini with other vegetables like carrots or bell peppers for a different flavor and texture.
FAQs
1. Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time and add more liquid since brown rice takes longer to cook than white rice.
2. How can I make this recipe ahead of time?
You can marinate the chicken and combine all ingredients in the baking dish a day ahead. Cover it well and keep it in the refrigerator until you’re ready to bake.
3. Is there a gluten-free option for this recipe?
Yes, make sure to use a gluten-free tzatziki sauce and check that your chicken broth is gluten-free. The rest of the ingredients are naturally gluten-free!
Dump and Bake Chicken Tzatziki and Rice
Ingredients
Method
- Grease a 9 x 13 inch baking dish or spray it with nonstick cooking spray.
- In the prepared dish, toss the diced 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 375 degrees F (190 degrees C).
- Add the uncooked rice, grated zucchini, and chicken broth to the dish with the marinated chicken.
- Stir to combine and cover tightly with foil.
- Bake for 45-50 minutes if using metal pans or about 50-60 minutes for glass or ceramic pans, until the liquid is absorbed and the rice is tender.
- Fluff the rice with a fork, check the seasoning, and adjust with additional salt and pepper if desired.
- Serve topped with tzatziki, fresh herbs, and lemon wedges.