Name: Easy Chicken Tzatziki Rice Bake Recipe
Prep time: 15 min
Cook time: PT-491255H26M1S
Total time: PT-491255H26M1S
Cuisine: Mediterranean
Ingredients: 1 lb boneless skinless chicken breast or thighs, diced into bite-size pieces; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 tablespoon chopped fresh parsley (or ½ teaspoon dried); 1 teaspoon chopped fresh oregano (or ½ teaspoon dried); 1 teaspoon chopped fresh thyme (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 ground black pepper; ¼ teaspoon turmeric; ⅛ teaspoon cayenne pepper; 1 cup uncooked long grain white rice; 1 medium zucchini, coarsely grated (about 1½ cups); 2 cups chicken broth; Tzatziki sauce; Pita bread; Fresh herbs (dill, basil, parsley, or chives); Fresh lemon

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Introduction

This Easy Chicken Tzatziki Rice Bake is a flavorful and comforting one-pan meal that combines tender chicken, fragrant spices, and creamy tzatziki sauce. It’s perfect for busy weeknights when you want a delicious homemade dinner with minimal effort.

A close-up of a beige speckled bowl filled with three layers of food arranged closely together; the bottom layer is yellowish cooked rice with a soft texture, topped by several pieces of light brown grilled chicken chunks that have a slightly crispy surface with herbs, and on top of some rice pieces is a thick dollop of white creamy sauce with green herb bits mixed in. To the side of the bowl sits a bright yellow lemon wedge, and a metal fork is tucked into the rice on the left edge. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless skinless chicken breast or thighs, diced into bite-size pieces
1 cup uncooked long grain white rice
1 medium zucchini, coarsely grated (about 1½ cups)
2 cups chicken broth
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh parsley (or ½ teaspoon dried)
1 teaspoon chopped fresh oregano (or ½ teaspoon dried)
1 teaspoon chopped fresh thyme (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 ground black pepper
¼ teaspoon turmeric
⅛ teaspoon cayenne pepper
Tzatziki sauce, for serving
Pita bread, for serving
Fresh herbs (dill, basil, parsley, or chives), for garnish
Fresh lemon, for squeezing

Instructions

Step 1: Grease a 9×13-inch baking dish or spray it with nonstick cooking spray to prevent sticking.
Step 2: In the prepared baking dish, combine the diced chicken with lemon juice, olive oil, parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne pepper. Mix well to coat the chicken evenly. Let it marinate at room temperature for 30 minutes while you preheat the oven to 375°F (190°C).
Step 3: Add the uncooked rice, grated zucchini, and chicken broth to the baking dish with the marinated chicken. Stir everything together until evenly combined.
Step 4: Cover the dish tightly with aluminum foil and bake for 40 minutes, or until the rice is tender and most of the liquid has been absorbed. If the rice isn’t fully cooked, bake uncovered for an additional 5–10 minutes.
Step 5: Remove the foil and fluff the rice gently with a fork. Taste and adjust the seasoning if needed. Serve topped with tzatziki sauce, fresh herbs, and a squeeze of fresh lemon. Warm pita bread on the side complements this dish nicely.

Tips & Variations

For extra flavor, use homemade tzatziki or add chopped cucumber and garlic to store-bought sauce.
Swap zucchini for grated carrots or bell peppers to vary the vegetable content.
Use brown rice if you prefer, but increase baking time and liquid accordingly.
To make it spicier, increase the cayenne pepper or add a pinch of crushed red pepper flakes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or covered in a low oven until warmed through. Tzatziki sauce is best served fresh but can be stored separately in the fridge for up to 2 days.

How to Serve

A bowl filled with a base layer of soft yellow rice, with a slightly fluffy texture, topped by several pieces of golden brown cooked chicken chunks with visible herbs and spices on them; on one side, there is a dollop of white creamy sauce with small green herb pieces scattered inside, garnished with fresh green parsley leaves, and a wedge of bright yellow lemon resting on the edge; a silver spoon is partially visible inside the bowl, which is placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well in this recipe and can add extra juiciness and flavor.

Is it necessary to marinate the chicken before baking?

While not strictly necessary, marinating the chicken for 30 minutes helps the spices and lemon juice penetrate the meat, making the dish more flavorful and tender.