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Dump-and-Bake Chicken Tzatziki with Rice

Dump-and-Bake Chicken Tzatziki with Rice in Baking Dish
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This easy dump-and-bake chicken tzatziki is a Mediterranean favorite that combines tender, seasoned chicken with rice, veggies, lemon, and creamy tzatziki sauce.

Ingredients

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  • 1 lb. boneless skinless chicken breast or thighs, diced
  • 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
  • â…› teaspoon cayenne pepper (optional)
  • 1 cup uncooked long grain white rice
  • 1 medium zucchini, grated (about 1 ½ cups)
  • 2 cups chicken broth
  • Tzatziki sauce, for serving
  • Fresh herbs (dill, parsley, chives), for garnish
  • Lemon wedges, for serving
  • Pita bread, for serving

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish or spray with nonstick spray.

2. In the dish, toss the chicken with lemon juice, olive oil, parsley, oregano, thyme, paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne. Let sit for 30 minutes at room temp.

3. Add uncooked rice, grated zucchini, and chicken broth to the dish. Stir to combine evenly.

4. Cover the dish tightly with foil to trap steam and moisture.

5. Bake for 45–50 minutes if using a metal pan, or 50–60 minutes for glass or ceramic, until rice is tender and liquid is absorbed.

6. Remove from oven and let rest for 5 minutes before fluffing rice gently with a fork.

7. Serve with tzatziki sauce, fresh herbs, and lemon wedges. Add warm pita bread on the side if desired.

Notes

Use only long grain white rice for proper cooking texture; other rice types won’t work the same.

Letting the chicken marinate, even briefly, enhances the flavor.

Cover tightly with foil so the rice steams properly.

Metal pans cook faster than glass or ceramic — adjust bake time accordingly.

Add a pinch of cayenne for heat, or leave it out for milder flavor.

Store leftovers in an airtight container in the fridge for up to 3–4 days. Add broth when reheating to prevent dryness.

For a shortcut, use store-bought tzatziki from the deli section.

Nutrition

Find it online: https://paulakitchen.com/dump-and-bake-chicken-tzatziki/