Name: Chicken Tzatziki Rice Bake Recipe
Prep time: 35 min
Cook time: PT-491243H49M3S
Total time: 1 h 15 min
Cuisine: Greek
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 (use low-sodium for a healthier option); 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; Pita bread; Fresh herbs (dill, basil, parsley, or chives); Fresh lemon

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Introduction

This Chicken Tzatziki Rice Bake is a simple, flavorful one-dish meal that combines tender chicken, aromatic herbs, and fluffy rice. Inspired by Greek flavors, it pairs beautifully with cool tzatziki sauce for a refreshing finish.

The image shows a close-up of a white plate on a white marbled surface filled with a layered dish. The base layer is creamy yellow rice with visible grains and some melted cheese on top, sprinkled with small green herbs. On one side, there are several pieces of grilled chicken with a golden-brown color, showing grill marks and a slightly charred texture. Covering part of the rice and chicken is a dollop of white sauce with a creamy texture, speckled with finely chopped green herbs, and garnished with a small sprig of parsley. The scene is brightly lit, highlighting the textures and colors vividly. 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 (use low-sodium for a healthier option)
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: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or spray with nonstick cooking spray.
Step 2: In the prepared dish, combine the diced chicken with lemon juice, olive oil, and all the herbs and spices. Let the mixture marinate at room temperature for 30 minutes while the oven heats.
Step 3: Add the uncooked rice, grated zucchini, and chicken broth to the baking dish with the marinated chicken. Stir everything together well to evenly distribute the ingredients.
Step 4: Cover the dish tightly with foil and bake for 40 minutes, or until the rice is tender and most of the liquid is absorbed. If the rice isn’t fully cooked, bake for an additional 5–10 minutes as needed.
Step 5: Remove the foil and fluff the rice gently with a fork. Taste and adjust seasoning if necessary. Serve the bake topped with tzatziki sauce, fresh herbs, and a squeeze of lemon. Enjoy with warm pita bread on the side.

Tips & Variations

For best flavor, allow the chicken to marinate for the full 30 minutes. You can customize the herbs based on your preference, swapping or adding fresh dill or basil.
Use low-sodium chicken broth to control salt levels and keep the dish heart-healthy.
Add chopped spinach or bell peppers along with the zucchini for added color and nutrients.
If you prefer, substitute brown rice but increase baking time and liquid accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of chicken broth or water to retain moisture. This dish does not freeze well due to the rice texture.

How to Serve

The image shows a close-up of a dish with pieces of golden-brown grilled chicken on the right side, textured with char marks. On the left side, there is a layer of creamy white sauce with herbs, spread thickly over a bed of yellow rice that looks soft and fluffy. Small green herb leaves are sprinkled on top of the sauce adding fresh color. The dish is on a white plate, 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 frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and the best texture. If using frozen, thaw completely before marinating and baking.

Is there a dairy-free alternative to tzatziki sauce?

Yes, you can make a dairy-free tzatziki by using coconut yogurt or a plant-based yogurt substitute mixed with cucumber, garlic, lemon juice, and fresh herbs.