Description
A comforting and hearty casserole combining tender chicken, creamy tzatziki, and fluffy rice infused with fresh herbs and spices.
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
- Pita bread
- Fresh herbs (dill, basil, parsley, or chives)
- Fresh lemon
Instructions
- Preheat your oven to 375°F and grease a 9×13-inch baking dish with nonstick cooking spray.
- In the prepared dish, combine diced chicken, lemon juice, olive oil, and the dry herbs and spices. Allow the chicken to marinate for about 30 minutes while the oven heats up.
- Add the uncooked rice, coarsely grated zucchini, and chicken broth to the marinated chicken. Stir all the ingredients together until well mixed.
- Cover the baking dish tightly with foil and place it in the preheated oven. Bake for 40 minutes, or until the rice is tender and most of the liquid is absorbed. If needed, bake an additional 5-10 minutes for perfect texture.
- Once done, fluff the rice with a fork. Taste and adjust seasoning if desired. Serve hot, generously topped with tzatziki sauce, fresh herbs, and a squeeze of lemon.
Notes
For a richer flavor, consider using chicken thighs or substitute rice with quinoa for a gluten-free option. This dish stores well for meal prep and leftovers.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean