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Dump and Bake Chicken Tzatziki and Rice Recipe

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3.9 from 5 reviews

This Dump and Bake Chicken Tzatziki and Rice recipe combines succulent marinated chicken with flavorful rice and fresh vegetables, all baked together to perfection. Topped with a creamy, herby tzatziki sauce, this dish is a comforting Mediterranean-inspired meal that’s easy to prepare and perfect for a wholesome family dinner.

Ingredients

Chicken and Marinade

  • 2 lbs chicken breasts or chicken thighs (boneless and skinless, diced into bite-size pieces)
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 4 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/8 tsp cayenne pepper

Rice and Vegetables

  • 1 cup long-grain white rice (uncooked)
  • 1 medium zucchini (grated)
  • 2 cups chicken broth

Tzatziki Sauce

  • 1/2 cup cucumber (finely chopped)
  • 1 cup thick Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1/2 tbsp extra-virgin olive oil
  • 1 garlic clove (minced)
  • 1/4 tsp sea salt
  • 1 tbsp fresh dill (chopped)
  • 1 tbsp fresh mint (chopped)

To Garnish

  • 1 lemon (cut into wedges)
  • Fresh parsley (chopped)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 375°F (190°C). Lightly grease a 9 × 13–inch baking dish with cooking spray or oil to prevent sticking.
  2. Marinate the chicken: Place the diced chicken in the prepared baking dish. Sprinkle with sea salt and black pepper, then drizzle with lemon juice and olive oil. Toss well to coat all pieces evenly.
  3. Add seasonings: In a small bowl, mix together dried parsley, oregano, thyme, smoked paprika, cumin, onion powder, garlic powder, turmeric, and cayenne pepper. Sprinkle this seasoning blend over the chicken and toss again to evenly coat. Let the chicken marinate at room temperature for about 30 minutes to absorb the flavors.
  4. Combine rice and zucchini: After marinating, add the uncooked rice and grated zucchini to the baking dish with the chicken. Pour in the chicken broth, then gently stir to evenly distribute the rice and vegetables among the chicken pieces.
  5. Cover and bake: Cover the baking dish tightly with foil, sealing the edges to trap steam. Bake for 45–50 minutes if using a metal pan, or 50–60 minutes if using glass or ceramic, until the rice is tender and most of the liquid is absorbed.
  6. Prepare tzatziki sauce: While the chicken and rice bake, mix the finely chopped cucumber, Greek yogurt, fresh lemon juice, olive oil, minced garlic, sea salt, fresh dill, and fresh mint in a bowl. Stir until smooth and well combined. Refrigerate until ready to serve.
  7. Finish and serve: Once baked, remove the dish from the oven. Divide the chicken and rice evenly into four bowls. Top each serving with a generous spoonful of tzatziki sauce, a lemon wedge, and a sprinkle of fresh chopped parsley for garnish.

Notes

  • Use boneless, skinless chicken thighs for a juicier option, or breasts for a leaner choice.
  • If you prefer spicier food, increase the cayenne pepper slightly or add a pinch of chili flakes.
  • Make sure to tightly seal the baking dish with foil to ensure the rice cooks properly through steaming.
  • If you don’t have Greek yogurt, use plain thick yogurt as a substitute for the tzatziki sauce.
  • This recipe can be adapted to use brown rice, but increase the baking time and liquid slightly for best results.

Find it online: https://lauracooks.com/dump-and-bake-chicken-tzatziki-and-rice-recipe/