I stole this recipe for Dump and Bake Chicken Tzatziki and Rice from theseasonedmom.com. This dump and bake recipe is perfect weeknight meal. Chopped chicken is marinated in lemon juice, olive oil, parsley, paprika, onion & garlic powders, salt and pepper in a casserole dish. Then uncooked rice, grated zucchini and chicken broth are added to the pan. Everything is stirred together before covering the pan with foil and baking until the liquid is absorbed and the rice is tender. The rice is fluffed with a fork and the casserole is served with tzatziki and pita bread. This recipe is so tasty everyone will want to taste it.
The ingredients for this recipe are: 1 lb boneless, skinless chicken breasts, 2 tbsp lemon juice, 2 tbsp olive oil, 1 tbsp fresh parsley, 1 tsp fresh oregano, 1 tsp fresh thyme, 1 tsp smoked paprika, ¾ tsp seasoned salt, ½ tsp cumin, ½ tsp onion powder, ½ tsp garlic powder, ¼ tsp ground black pepper, ⅛ tsp cayenne pepper, 1 cup uncooked long grain white rice, 1 medium zucchini and 2 cups chicken broth
Grate the zucchini and then set aside.
In a small bowl whisk together lemon juice, olive oil, parsley, oregano, thyme, paprika, salt, cumin, onion powder, garlic powder, black pepper and cayenne.
Let the chicken sit and marinate in the herbs and spices at room temperature for 30 minutes.
Preheat oven to 375 F. Grease 9×13 baking dish or spray with non-stick cooking spray. Then add the chicken to the dish.
Add the uncooked rice on top of the chicken.
Next add the zucchini and chicken broth to the pan with the chicken.
Stir to combine.
Cover tightly with foil and bake for 40 minutes. Or until most of the liquid is absorbed and the rice is tender.
Use a fork to fluff the rice. Taste and season with additional salt and pepper.
Serve topped with tzatziki and sliced pita bread.
If you liked this recipe for Dump and Bake Chicken Tzatziki and Rice then you can also try Greek Grilled Chicken Pitas, Doner Kebab, Chicken Souvlaki or Greek Chicken Gyros with Tzatziki.
Dump and Bake Chicken Tzatziki and Rice
Ingredients
- 1 lb boneless, skinless chicken breasts, diced into bite-size pieces
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp fresh parsley or ½ tsp dried parsley flakes
- 1 tsp fresh oregano or ½ tsp dried oregano
- 1 tsp fresh thyme or ½ tsp dried thyme
- 1 tsp smoked paprika
- ¾ tsp seasoned salt
- ½ tsp cumin
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp ground black pepper
- ¼ tsp turmeric
- ⅛ tsp cayenne pepper
- 1 cup uncooked long grain white rice
- 1 medium zucchini coarsely grated (about 1 ½ cups grated)
- 2 cups chicken broth
- Serving: tzatziki sauce, pita bread, fresh herbs
Instructions
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Grease 9×13 baking dish or spray with non-stick cooking spray.
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In prepared dish, toss chicken with lemon juice, olive oil, parsley, oregano, thyme, paprika, salt, cumin, onion powder, garlic powder, black pepper, turmeric and cayenne. Let the chicken sit and marinate in the herbs and spices at room temperature for 30 minutes.
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Preheat oven to 375 F.
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Add the uncooked rice, zucchini and chicken broth to the pan with the chicken. Stir to combine.
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Cover tightly with foil and bake for 40 minutes, or until most of the liquid is absorbed and the rice is tender.
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If the rice is still crunchy after 40 minutes, cover the dish and return to the oven for 5 to 10 minutes or until it’s done.
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Use a fork to fluff the rice. Taste and season with additional salt and pepper. Serve topped with tzatziki and sliced pita bread.