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Dump and Bake Chicken Tzatziki with Rice

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Servings: 4
Ingredients Method

Ingredients
  

For the Seasoned Chicken
  • 1 lb. boneless skinless chicken breast or thighs diced into bite-size pieces
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. fresh parsley chopped (or 1/2 tsp dried)
  • 1 tsp. fresh oregano chopped (or 1/2 tsp dried)
  • 1 tsp. fresh thyme chopped (or 1/4 tsp dried)
  • 1 tsp. smoked paprika
  • 3/4 tsp. seasoned salt like Lawry's
  • 1/2 tsp. ground cumin
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/4 tsp. black pepper
  • 1/4 tsp. turmeric
  • 1/8 tsp. cayenne pepper optional
For the Rice and Base
  • 1 cup uncooked long-grain white rice
  • 1 medium zucchini coarsely grated (about 1.5 cups)
  • 2 cups chicken broth regular, for best flavor
For Serving
  • 1 cup tzatziki sauce store-bought or homemade
  • Warm pita bread
  • Fresh herbs dill, parsley, or mint
  • Lemon wedges

Method
 

Preparation and Marinating
  1. Grease a 9x13-inch baking dish.
  2. Add the diced chicken, lemon juice, olive oil, and all the spices (parsley through cayenne).
  3. Toss well to coat the chicken evenly.
  4. If you have time, let this sit at room temperature for 30 minutes to allow the lemon to tenderize the chicken and the spices to penetrate the meat.
Combining Ingredients
  1. Preheat your oven to 375°F (190°C).
  2. Add the uncooked rice, grated zucchini, and chicken broth to the dish with the chicken.
  3. Stir everything together until well combined.
  4. Ensure the rice is submerged in the liquid.
Baking
  1. Cover the dish tightly with aluminum foil.
  2. Bake for 45-50 minutes if using a metal pan, or 50-60 minutes if using a glass or ceramic dish.
  3. The rice should be tender and most of the liquid absorbed.
Finishing
  1. Remove from the oven and let it sit, covered, for 5 minutes.
  2. Remove the foil and fluff the rice with a fork.
  3. Serve warm, topped with generous dollops of cool tzatziki sauce, fresh herbs, and a squeeze of lemon.