Name: Easy Chicken Tzatziki Rice Bake Recipe
Prep time: 10 min
Cook time: PT-490550H44M5S
Total time: PT-490550H44M5S
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 combines tender chicken, flavorful herbs, and creamy tzatziki for a satisfying one-pan meal. It’s a simple, comforting dish that comes together quickly and pleases the whole family.

The image shows a white bowl filled with a base layer of yellowish, creamy rice. On top are several pieces of cooked chicken, seasoned with a light brown spice mix and garnished with small green herb leaves. In the middle of the chicken pieces is a dollop of white creamy sauce with green herb bits mixed in, also topped with fresh green herbs. A wedge of yellow lemon is placed on the side of the bowl, and a silver fork is partially visible resting inside the bowl against the food. The bowl sits on a white marbled texture 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 garnish

Instructions

Step 1: Grease a 9×13-inch baking dish or spray it with nonstick cooking spray.
Step 2: In the prepared 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. Stir to coat the chicken evenly, then let marinate at room temperature for 30 minutes while you preheat the oven to 375°F.
Step 3: Add the uncooked rice, grated zucchini, and chicken broth to the baking dish with the marinated chicken. Stir everything together until well 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 is absorbed. If necessary, bake for an additional 5 to 10 minutes.
Step 5: Remove from the oven and fluff the rice gently with a fork. Taste and adjust seasoning if needed. Serve topped with tzatziki sauce, fresh herbs, and a squeeze of lemon alongside warm pita bread.

Tips & Variations

To make this dish even more flavorful, marinate the chicken in the refrigerator overnight instead of 30 minutes.
Substitute chicken thighs for a juicier, more tender result.
Use brown rice instead of white rice, but increase the baking time by 15–20 minutes and add extra broth as needed.
Add chopped tomatoes or bell peppers along with the zucchini for extra color and nutrition.
For a dairy-free version, serve with a cucumber-herb yogurt sauce made with a dairy-free yogurt alternative instead of tzatziki.

Storage

Store any 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. You may want to add a splash of broth or water when reheating to keep the rice moist.

How to Serve

The image shows a bowl with three main layers. The bottom layer is a bed of yellow rice with a soft, fluffy texture filling the bowl. On top of the rice, there are several pieces of golden brown, grilled chicken with a slightly charred surface and bits of green herbs sprinkled over them. Next to the chicken is a dollop of white sauce mixed with small green herb pieces, giving it a creamy and fresh look. A wedge of yellow lemon is placed on the side of the bowl, adding a bright, fresh touch. The bowl itself is white with light speckles, and the background is a white marbled texture. 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 food safety. If using frozen chicken, thaw it completely before starting the recipe.

Is it necessary to marinate the chicken before baking?

Marinating improves the flavor and tenderness but is not strictly necessary. If short on time, you can mix everything and bake immediately, though the dish will be even better if you allow the flavors to meld.