Can I use brown rice instead of white?

Brown rice needs more liquid and a longer cooking time, so it’s not a direct swap here. For best results, stick with long-grain white rice.

Can I prep this ahead of time?

You can season the chicken up to a day ahead and keep it covered in the fridge. When ready to bake, add the rice, zucchini, and broth.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth to keep the rice fluffy.

Yes, though rice can soften slightly when frozen. Freeze in individual portions for easy lunches.

What if I don’t like zucchini?

You’ll barely notice it, but you can swap in grated carrot or leave it out altogether.

Dump-and-Bake Chicken Tzatziki with Rice: Easy 6-Step Win

Name: Dump-and-Bake Chicken Tzatziki with Rice
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 1 lb boneless skinless chicken breast or thighs, diced; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 tablespoon fresh parsley, chopped or ½ teaspoon dried; 1 teaspoon fresh oregano, chopped or ½ teaspoon dried; 1 teaspoon fresh thyme, chopped 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 black pepper; ¼ teaspoon turmeric; ⅛ teaspoon cayenne pepper; 1 cup uncooked long-grain white rice; 1 medium zucchini, grated; 2 cups chicken broth; Tzatziki sauce, for serving; Fresh herbs and lemon wedges, for garnish

Description

Dump-and-Bake Chicken Tzatziki with Rice is an easy one-pan dinner made with tender chicken, fluffy rice, warm spices, and finished with creamy tzatziki for a cozy Mediterranean-inspired meal.

Ingredients

Scale

1 lb boneless skinless chicken breast or thighs, diced
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped or ½ teaspoon dried
1 teaspoon fresh oregano, chopped or ½ teaspoon dried
1 teaspoon fresh thyme, chopped 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 black pepper
¼ teaspoon turmeric
⅛ teaspoon cayenne pepper
1 cup uncooked long-grain white rice
1 medium zucchini, grated
2 cups chicken broth
Tzatziki sauce, for serving
Fresh herbs and lemon wedges, for garnish

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Instructions

Preheat oven to 375°F and grease a 9×13-inch baking dish.
Add chicken to the dish and toss with lemon juice, olive oil, and all herbs and spices until well coated.
Let chicken rest at room temperature for 30 minutes while oven heats.
Add uncooked rice, grated zucchini, and chicken broth to the dish. Stir gently to combine.
Cover tightly with foil to trap steam.
Bake for 45–50 minutes in a metal pan or 50–60 minutes in a glass or ceramic dish, until rice is tender.
Remove foil, fluff rice with a fork, and adjust seasoning if needed.
Serve warm topped with tzatziki, fresh herbs, and lemon.

Notes

Cover the dish tightly so the rice cooks evenly.

Chicken thighs can be used for extra juiciness.

Let the dish rest 5 minutes before serving if rice looks slightly moist.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Bake
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 3 g
Sodium: 780 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 85 mg