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This Chicken Tzatziki Rice Bake makes weeknight dinner a breeze with bright Mediterranean flavors, juicy chicken, and fluffy rice all baked together in one pan. The creamy tzatziki on top brings it all together for a dinner that feels both fresh and satisfying.
My family loves how filling and fragrant this dish is and I love that I can relax while it bakes. The first time I served it at a casual get together, the pan was scraped clean before I had a chance at seconds.
Ingredients
- Chicken breast or thighs: diced into bite-size pieces for tenderness and juiciness choose fresh chicken for best results
- Uncooked long grain white rice: cooks up fluffy and absorbs all the flavors do not substitute with other types or the liquid balance will not work
- Coarsely grated zucchini: sneaks in extra veggie goodness and keeps the bake moist pick firm small zucchini if available
- Chicken broth: infuses everything with savory depth homemade or low sodium stock recommended
- Lemon juice: adds brightness and helps tenderize the chicken fresh lemon always makes a difference
- Olive oil: boosts richness and binds the marinade use extra virgin for deepest flavor
- Chopped fresh parsley: brings color and freshness if using dried use less since it is more concentrated
- Chopped fresh oregano: tastes earthy and classic to Mediterranean cooking seek out fresh if you can
- Chopped fresh thyme: lends floral woodsy notes strip the leaves from stems before chopping
- Smoked paprika: gives a mild smokiness and sweet warmth use Spanish smoked paprika for the most flavor
- Seasoned salt: enhances every ingredient look for low sodium if preferred
- Cumin: adds subtle earthiness and complements the herbs try buying whole seeds and grinding for extra freshness
- Onion powder and garlic powder: round out the seasoning with savory depth always check for freshness as old powder loses flavor
- Ground black pepper and turmeric: add warmth and lovely golden color
- Cayenne pepper: brightens with a whisper of heat adjust more or less to taste
- Tzatziki sauce for serving: cools everything down and provides tang look for thick Greek yogurt based versions or make your own
- Pita bread for scooping: pick soft pillowy pita at a bakery if you can
- Fresh herbs for garnish: like dill basil parsley or chives take this bake from good to great
- Fresh lemon for serving: brings the final pop of acid and aroma
Step-by-Step Instructions
- Prepare the Baking Dish:
- Grease a thirteen by nine inch baking dish with olive oil or spray to prevent sticking and help the rice bake up with a golden bottom
- Marinate the Chicken:
- In the prepared dish toss diced chicken with lemon juice olive oil all chopped herbs and all the seasonings
Mix thoroughly to coat every piece Cover and let this sit at room temperature for thirty minutes while you preheat the oven to three hundred seventy five degrees Fahrenheit - Combine with Rice and Zucchini:
- Add uncooked rice, grated zucchini, and chicken broth straight to the dish with the marinated chicken
Stir together very well so every grain of rice gets moistened and evenly mixed in - Bake Covered:
- Cover the dish tightly with foil to trap steam and bake for forty minutes
Resist peeking as this allows steam to escape which prevents the rice from cooking properly - Finish and Serve:
- Remove from the oven and carefully take off the foil Fluff the rice with a fork to separate the grains
Taste and adjust salt or pepper if needed
Spoon into bowls and top each portion with a generous dollop of tzatziki sauce a scatter of fresh herbs and a squeeze of lemon juice
Serve with soft pita bread on the side
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Baking this dish makes my kitchen smell like my favorite Greek bistro and I look forward to making extra for easy lunches the rest of the week. The smoky paprika always reminds me of my first trip to Athens where everything seemed to come with a hint of charred spice.
Storage Tips
This bake keeps best covered in the fridge for up to three days Reheat portions in the microwave with a splash of chicken broth to keep the rice moist. You can freeze individual portions without the tzatziki sauce for up to one month. Thaw overnight and reheat gently so the chicken stays tender.
Ingredient Substitutions
If you are out of fresh herbs feel free to use half as much dried parsley thyme or oregano For a dairy free version use a coconut or almond based yogurt in your tzatziki You can also swap zucchini for finely grated carrot or yellow squash for a different spin
Serving Suggestions
I love this bake alongside a crisp cucumber and tomato salad for extra crunch It also pairs perfectly with a handful of Kalamata olives or a few roasted red peppers Dollop an extra spoonful of tzatziki or serve with crumbled feta for even more richness
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A Mediterranean Twist on Comfort Food
This dish channels the easy elegance of a Greek souvlaki meal all tucked into a hearty family style bake. Rice bakes such as this are traditional in many Mediterranean households often with whatever leftover herbs and vegetables are on hand. It is a wonderful way to stretch fresh produce and bring the whole table together around one pan.
Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
Yes, both boneless skinless chicken breasts or thighs work well. Thighs offer a juicier result and deeper flavor.
- → Why is long grain white rice required?
Only long grain white rice cooks properly with the liquid ratios and timing. Brown, wild, or instant rice will not work.
- → What herbs complement the chicken and tzatziki best?
Parsley, oregano, and thyme bring classic Mediterranean aroma. Extra dill or basil sprinkled before serving adds freshness.
- → How do I prevent the dish from drying out?
Ensure the baking dish is tightly covered with foil during baking to keep steam and moisture in for tender rice and chicken.
- → What are the best serving accompaniments?
Serve with a generous spoonful of tzatziki, fresh lemon wedges, and warm pita bread for a full Mediterranean spread.