Imagine a warm Mediterranean kitchen filled with comforting aromas of roasted chicken, fresh herbs, and zesty lemon. This Chicken Tzatziki Rice Bake is a delightful one-pan meal bringing together tender chicken, fluffy rice, and vibrant seasonings inspired by the sunny flavors of Greece. It’s an effortless, wholesome dish that transforms your dinner routine into something extraordinary.
The magic of this bake lies in its simplicity: a harmonious blend of fragrant spices, fresh zucchini, and a tangy tzatziki sauce that elevates every bite. Perfect for a busy weeknight or casual gathering, this recipe captures the heart of Mediterranean cooking in just one pan.
- Enjoy a hassle-free one-pan meal that combines protein, veggies, and grains with minimal cleanup.
- Rich, smoky smoked paprika adds authentic depth, mimicking classic grilled souvlaki flavors.
- Fresh herbs and lemon juice brighten the dish, balancing the earthy spices and creamy tzatziki sauce.
- Gluten-free and dairy-free adaptable for diverse dietary preferences without sacrificing taste.
Ingredients
- Boneless Skinless Chicken Breast or Thighs: Tender chicken diced into bite-size pieces, perfect for even cooking throughout the bake.
- Long Grain White Rice: Uncooked rice that absorbs flavors nicely while baking to achieve a fluffy, separate texture.
- Zucchini: Coarsely grated to add moisture and subtle sweetness, integrating well with the rice.
- Chicken Broth: Provides savory moisture and enriches the rice with deep umami flavor.
- Lemon Juice: Freshly squeezed for a bright, citrusy marinade base that tenderizes the chicken.
- Olive Oil: Adds healthy fat and helps coat the chicken and herbs evenly in the marinade.
- Fresh Parsley: Chopped fresh for herbal brightness or dried as a pantry substitute.
- Fresh Oregano: Adds authentic Mediterranean earthiness, fresh or dried works well.
- Fresh Thyme: Provides subtle floral notes, complementing the oregano and parsley.
- Smoked Paprika: Offers smoky, charred flavor reminiscent of grilled souvlaki, a key seasoning.
- Seasoned Salt: Enhances all flavors with a subtle blend of salt and spices.
- Cumin, Onion Powder, Garlic Powder: Warm spices lending depth and complexity to the marinade.
- Ground Black Pepper, Turmeric, Cayenne Pepper: Adds mild heat, antioxidant benefits, and visual vibrancy to the dish.
- Tzatziki Sauce: Creamy cucumber-yogurt sauce served on the side for cooling contrast.
- Pita Bread: Optional accompaniment to scoop and enjoy the bake, adding a chewy texture.
Instructions
- Prepare the Baking Dish
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Lightly grease a 9×13-inch baking dish or spray it with nonstick cooking spray to prevent sticking. This ensures your bake releases easily and cleans up effortlessly.
- Marinate the Chicken with Herbs and Spices
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In the prepared dish, add the diced chicken pieces along with freshly squeezed lemon juice, olive oil, chopped fresh herbs, and all the spices including smoked paprika and cumin. Toss to coat thoroughly. Let it marinate at room temperature for 30 minutes while you preheat the oven to 375°F. This resting time allows the chicken to absorb the vibrant flavors and tenderize gently.
- Add Rice, Zucchini, and Broth
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To the marinated chicken, add the uncooked long grain white rice, freshly grated zucchini, and chicken broth. Stir everything together well to evenly distribute the rice and veggies with the flavorful chicken. The broth will cook the rice inside the oven, absorbing all the layered spices.
- Cover and Bake the Dish
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Tightly cover the baking dish with aluminum foil to trap steam during cooking. Bake for 40 minutes at 375°F, allowing the rice to become tender and the liquid to mostly absorb. If the rice isn’t fully cooked, return to the oven for an additional 5-10 minutes, keeping it covered to maintain moisture.
- Fluff, Season, and Serve
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Once baked, remove the foil and fluff the rice gently with a fork to separate grains. Taste and adjust seasoning with salt or pepper if needed. Serve warm, topped with creamy tzatziki sauce, a sprinkle of fresh herbs, and a squeeze of fresh lemon for brightness. Pair with warm pita bread for an authentic Mediterranean meal experience.
- Only use long grain white rice, as other rice varieties like brown or wild require different liquid amounts and cooking times.
- Smoked paprika is essential to achieve the characteristic smoky flavor reminiscent of grilled Mediterranean dishes; avoid regular paprika here.
- Covering the dish tightly with foil is crucial to lock in steam, ensuring the rice cooks evenly and the chicken stays moist.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or covered on the stovetop with a splash of broth to restore moisture.
Serving Suggestions
Serve this bake with extra tzatziki sauce and warm pita bread on the side. Pair with a simple Greek salad or olives to create a full Mediterranean-inspired meal.
- Marinate the chicken for a full 30 minutes to infuse maximum flavor; even longer is fine if time allows.
- Grate the zucchini coarsely rather than finely to retain more texture and moisture in the bake.
- Allow the dish to sit covered for 5 minutes after baking to let flavors meld further before serving.
FAQs
- Can I use brown rice instead of white rice?
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Brown rice requires longer cooking time and more liquid, so it’s best to stick with long grain white rice for this recipe.
- What can I substitute for tzatziki if dairy is an issue?
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Try a dairy-free yogurt mixed with grated cucumber, garlic, lemon juice, and fresh dill as a tasty alternative.
- Can I prepare this dish ahead of time?
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Yes, you can marinate the chicken beforehand and combine ingredients just before baking to save time on busy days.
- Is there a vegetarian version of this bake?
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Try replacing chicken with chickpeas or cubed firm tofu and use vegetable broth instead of chicken broth.
- How can I make this dish spicier?
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Add a bit more cayenne pepper or some red pepper flakes to the marinade according to your heat preference.
Chicken Tzatziki Rice Bake
Equipment
- 1 9x13-inch baking dish
- 1 aluminum foil
- 1 box grater for grating zucchini
- 1 measuring cups and spoons
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 for serving
- Pita bread for serving
- Fresh herbs dill, basil, parsley, or chives, for serving
- Fresh lemon for serving
Instructions
- Grease a 9x13-inch baking dish or spray it with nonstick cooking spray.
- Combine diced chicken with lemon juice, olive oil, fresh and dried herbs, and spices in the prepared dish. Let marinate at room temperature for 30 minutes while preheating oven to 375°F.
- Add uncooked rice, grated zucchini, and chicken broth to the marinated chicken. Stir everything together thoroughly.
- Cover the dish tightly with aluminum foil and bake for 40 minutes or until rice is tender and most liquid is absorbed. If needed, bake an additional 5 to 10 minutes.
- Fluff the rice with a fork, taste, and adjust seasoning if desired. Serve topped with tzatziki sauce, fresh herbs, and a squeeze of lemon alongside pita bread.
Notes
- Use only long grain white rice for best results with the given liquid ratio and cooking time.
- Smoked paprika adds authentic grilled flavor reminiscent of souvlaki.
- Cover dish tightly to retain steam and ensure evenly cooked rice and chicken.
