Name: Tzatziki Rice Bake Recipe
Prep time: 10 min
Cook time: PT-490925H43M20S
Total time: PT-490925H43M20S
Cuisine: Mediterranean
Ingredients: 1 lb boneless skinless chicken breast or thighs, diced into bite-size pieces; 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; 1 cup uncooked long grain white rice; 1 medium zucchini, coarsely grated (about 1½ cups); 2 cups chicken broth; Tzatziki sauce; Pita bread; Fresh herbs (dill, basil, parsley, or chives); Fresh lemon

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Introduction

This Tzatziki Rice Bake is a flavorful and comforting one-pan meal featuring tender marinated chicken, fluffy rice, and fresh zucchini. Topped with cool, creamy tzatziki and a squeeze of lemon, it’s perfect for an easy weeknight dinner that feels special.

A close-up view of a white bowl filled with three layers: at the bottom, a fluffy pile of yellowish rice with some herbs mixed in; on top of the rice, several pieces of cooked chicken pieces coated with a golden brown spice mix, sprinkled with fresh green parsley; resting over the chicken is a generous dollop of thick white sauce with small green herb pieces; beside the rice and chicken sits a bright yellow lemon wedge for garnish; a silver spoon is partially visible inside the bowl, and the whole dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 garnish
Fresh lemon, for serving

Instructions

Prepare Baking Dish: Grease a 9×13-inch baking dish or spray it with nonstick cooking spray to prevent sticking.
Marinate Chicken: In the prepared dish, combine the diced chicken with lemon juice, olive oil, parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne pepper. Let the chicken marinate at room temperature for 30 minutes while you preheat the oven to 375°F.
Combine Ingredients: Add the uncooked rice, grated zucchini, and chicken broth to the baking dish with the marinated chicken. Stir everything together well to evenly distribute the ingredients.
Bake: Cover the dish tightly with foil and bake for 40 minutes. Check to ensure the rice is tender and the liquid is mostly absorbed. If needed, bake for an additional 5 to 10 minutes.
Final Steps: Remove the foil, fluff the rice with a fork, and taste to adjust seasoning if necessary. Serve the bake topped with tzatziki sauce, fresh herbs, and a squeeze of fresh lemon. Enjoy with warm pita bread.

Tips & Variations

For extra flavor, let the chicken marinate longer in the refrigerator, up to 4 hours.
Use brown rice for a nuttier taste, but increase baking time by about 20 minutes and add extra broth as needed.
Swap chicken broth for vegetable broth to make this dish vegetarian-friendly, using tofu or chickpeas instead of chicken.
Add chopped fresh dill or mint to the tzatziki sauce for a brighter herbaceous flavor.

Storage

Store leftover Tzatziki Rice Bake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered dish in the oven at 350°F until warmed through. Add fresh tzatziki and herbs after reheating for the best flavor.

How to Serve

A close-up of a bowl showing cooked yellow rice as the base layer with a soft texture, topped with chunks of grilled chicken seasoned with spices giving them a golden brown color with small green herb pieces. On top of the chicken and rice sits a thick dollop of white creamy sauce speckled with green herbs, garnished with chopped green parsley. On the left side of the bowl, there is a lemon wedge with bright yellow skin and pale juicy flesh. A silver fork is partially visible, stuck into the rice. The bowl is white with brown speckles, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the dish up to step 3, cover it, and refrigerate it for up to 24 hours before baking. Just add extra baking time if the dish is cold going into the oven.

What can I substitute for tzatziki sauce?

If you don’t have tzatziki, a dollop of plain Greek yogurt mixed with minced garlic, lemon juice, and chopped cucumber works well as a quick alternative.