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Dump and Bake Chicken Tzatziki and Rice Recipe

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4.3 from 55 reviews

This Dump and Bake Chicken Tzatziki and Rice recipe is a flavorful, one-pan meal that combines juicy, marinated chicken with tender rice and zucchini, all baked together to perfection. Topped with a refreshing homemade tzatziki sauce, it’s an easy and delicious Mediterranean-inspired dish perfect for weeknight dinners or casual gatherings.

Ingredients

Chicken and Marinade

  • 2 lbs chicken breasts or chicken thighs (boneless and skinless, diced into bite-size pieces)
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 4 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/8 tsp cayenne pepper

Rice and Vegetables

  • 1 cup long-grain white rice (uncooked)
  • 1 medium zucchini (grated)
  • 2 cups chicken broth

Tzatziki Sauce

  • 1/2 cup cucumber (finely chopped)
  • 1 cup thick Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1/2 tbsp extra-virgin olive oil
  • 1 garlic clove (minced)
  • 1/4 tsp sea salt
  • 1 tbsp fresh dill (chopped)
  • 1 tbsp fresh mint (chopped)

Garnish

  • 1 lemon (cut into wedges)
  • Fresh parsley (chopped)

Instructions

  1. Prepare the Chicken: Preheat your oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish with cooking spray or oil to prevent sticking.
  2. Marinate the Chicken: Place the diced chicken in the baking dish. Sprinkle with sea salt and black pepper, then drizzle lemon juice and olive oil over the pieces. Toss well to coat all chicken evenly.
  3. Add Seasonings: In a small bowl, mix together dried parsley, oregano, thyme, smoked paprika, cumin, onion powder, garlic powder, turmeric, and cayenne pepper. Sprinkle this seasoning blend over the chicken and toss again until fully coated. Allow the chicken to marinate at room temperature for about 30 minutes.
  4. Combine Rice and Vegetables: After marination, add the uncooked white rice and grated zucchini to the baking dish with the chicken. Pour in the chicken broth and gently stir everything to distribute ingredients uniformly across the dish.
  5. Bake: Cover the baking dish tightly with foil, sealing the edges to trap steam. Bake for 45–50 minutes if using a metal pan, or 50–60 minutes if using a glass or ceramic dish, until the rice is tender and most of the liquid is absorbed.
  6. Prepare Tzatziki Sauce: While the chicken and rice bake, make the sauce by combining finely chopped cucumber, Greek yogurt, fresh lemon juice, olive oil, minced garlic, sea salt, chopped dill, and mint in a bowl. Mix thoroughly until smooth and refrigerate until ready to serve.
  7. Serve: When the baking is complete, remove the dish from the oven. Divide the chicken and rice mixture into 4 bowls, top each serving with a generous spoonful of tzatziki sauce, a lemon wedge, and sprinkle with fresh parsley for garnish.

Notes

  • For best flavor, allow the chicken to marinate the full 30 minutes before baking.
  • You can use either chicken breasts or thighs based on your preference; thighs will yield a juicier dish.
  • Adjust cayenne pepper to control the heat level.
  • Use a tightly sealed foil cover to ensure the rice cooks evenly and stays moist.
  • The tzatziki sauce can be prepared a few hours in advance and kept chilled.
  • If you prefer, substitute chicken broth with vegetable broth for a different flavor profile.

Find it online: https://justsosavory.com/dump-and-bake-chicken-tzatziki-and-rice-recipe/