Easy Chicken Tzatziki Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium zucchini, roughly shredded (makes about 1½ cups)
02 -
1 cup long grain white rice, uncooked
03 -
1 pound chicken breast or thighs, no skin or bones, cut into small chunks
04 -
2 cups chicken stock
→ Marinade Base
05 -
2 tablespoons olive oil
06 -
2 tablespoons fresh lemon juice
→ Fresh Herbs
07 -
1 teaspoon fresh oregano, chopped (or ½ teaspoon dried)
08 -
1 tablespoon parsley, finely cut (or ½ teaspoon dried)
09 -
1 teaspoon thyme, chopped (or ¼ teaspoon dried)
→ Seasonings
10 -
¼ teaspoon turmeric
11 -
½ teaspoon cumin
12 -
¾ teaspoon seasoned salt
13 -
¼ teaspoon black pepper, ground
14 -
⅛ teaspoon cayenne pepper
15 -
½ teaspoon garlic powder
16 -
1 teaspoon smoked paprika
17 -
½ teaspoon onion powder
→ For Serving
18 -
Warm pita
19 -
Fresh lemon wedges
20 -
Chopped herbs (like dill, basil, parsley, or chives)
21 -
Creamy tzatziki sauce
# Instructions:
01 -
Lightly coat a 9x13-inch pan with nonstick spray or a little oil.
02 -
Mix the chicken pieces with the olive oil, lemon juice, seasonings, and fresh herbs straight in the baking dish. Let it sit for about half an hour on the counter while warming the oven to 375°F.
03 -
Into the dish with chicken, add the rice, shredded zucchini, and chicken stock. Stir everything well to combine.
04 -
Cover tightly with foil and bake for 40 minutes, or until the rice is soft and the liquid is almost absorbed. If it needs a bit more cooking, leave it in for another 5-10 minutes.
05 -
Fluff the rice with a fork, check the seasoning, and adjust as needed. Plate it up with a dollop of tzatziki, more chopped herbs, and a bit of fresh lemon juice.
# Notes:
01 -
Stick with long grain white rice for this dish. Other types like instant, brown, or wild rice won't work with the liquid and cooking times.
02 -
Smoked paprika brings the smoky flavor that makes this dish stand out, like something you'd grill outdoors.
03 -
Keep the dish covered nice and snug so the steam stays locked in while baking.