Chicken Tzatziki Rice Bake (Print Version)
One-pan Mediterranean dish with tender chicken, fluffy rice, zucchini, and aromatic herbs topped with creamy tzatziki sauce.
# What You’ll Need:
→ Main Ingredients
01 - 1 lb boneless skinless chicken breast or thighs, diced into bite-size pieces
02 - 1 cup uncooked long grain white rice
03 - 1 medium zucchini, coarsely grated (about 1½ cups)
04 - 2 cups chicken broth
→ Marinade Base
05 - 2 tablespoons lemon juice
06 - 2 tablespoons olive oil
→ Fresh Herbs
07 - 1 tablespoon chopped fresh parsley (or ½ teaspoon dried)
08 - 1 teaspoon chopped fresh oregano (or ½ teaspoon dried)
09 - 1 teaspoon chopped fresh thyme (or ¼ teaspoon dried)
→ Seasonings
10 - 1 teaspoon smoked paprika
11 - ¾ teaspoon seasoned salt
12 - ½ teaspoon cumin
13 - ½ teaspoon onion powder
14 - ½ teaspoon garlic powder
15 - ¼ teaspoon ground black pepper
16 - ¼ teaspoon turmeric
17 - ⅛ teaspoon cayenne pepper
→ For Serving
18 - Tzatziki sauce
19 - Pita bread
20 - Fresh herbs (dill, basil, parsley, or chives)
21 - Fresh lemon
# How to Make It:
01 - Grease a 9x13-inch baking dish or spray with nonstick cooking spray.
02 - In the prepared dish, combine chicken with lemon juice, olive oil, and all herbs and spices. Let marinate at room temperature for 30 minutes while preheating oven to 375°F.
03 - Add the uncooked rice, grated zucchini, and chicken broth to the pan with the marinated chicken. Stir everything together well.
04 - Cover the dish tightly with foil and bake for 40 minutes, or until rice is tender and liquid is mostly absorbed. If needed, bake 5-10 minutes longer.
05 - Fluff the rice with a fork, taste and adjust seasoning if needed. Serve topped with tzatziki sauce, fresh herbs, and a squeeze of lemon.
# Additional Tips::
01 -
- Complete one-pan meal requiring minimal prep
- Perfect balance of protein carbs and vegetables
- Hands-off cooking method ideal for busy weeknights
- Family friendly flavor profile that still feels sophisticated
02 -
- No stirring required during baking process
- Can be prepared ahead and refrigerated before baking add 10 minutes to cooking time
- Makes excellent leftovers for lunch the next day
03 -
- Allow the dish to rest uncovered for 5 minutes after baking to help excess moisture absorb creating perfect rice texture
- Grate zucchini on the large holes of a box grater directly over paper towels to absorb excess moisture
- For meal prep portion cooled leftovers into airtight containers that will keep refrigerated for up to 3 days