Chicken Tzatziki Rice (Print)
Tender chicken and fluffy rice, loaded with Mediterranean flavors, finished with creamy tzatziki sauce in one easy dish.
# Ingredients:
01 -
1 lb chicken breast or thighs, trimmed and cut into chunks.
02 -
2 tbsp fresh lemon juice.
03 -
2 tbsp extra virgin olive oil.
04 -
1 tsp oregano, chopped fresh (or 1/2 tsp dry).
05 -
1 tbsp parsley, finely chopped (or 1/2 tsp dried).
06 -
1 tsp thyme, minced fresh (or 1/4 tsp dry).
07 -
1 tsp paprika (smoked kind preferred).
08 -
3/4 tsp flavored salt blend.
09 -
1/2 tsp cumin, ground.
10 -
1/2 tsp onion powder for seasoning.
11 -
1/2 tsp garlic powder.
12 -
1/4 tsp turmeric for color.
13 -
1/4 tsp black pepper, freshly ground.
14 -
1/8 tsp cayenne pepper for heat.
15 -
1 cup uncooked white rice (long grain).
16 -
1 medium zucchini, shredded (yields ~1.5 cups).
17 -
2 cups chicken stock.
18 -
Tzatziki to serve alongside.
19 -
Lemon wedges and herbs to top off.
# Steps:
01 -
Spray a rectangular 9x13 pan lightly with cooking spray.
02 -
Combine diced chicken with lemon juice, olive oil, herbs, and spices in the dish. Let it sit for 30 minutes while you set the oven to 375°F.
03 -
Stir in the rice, shredded zucchini, and stock with the chicken and seasonings already in the dish.
04 -
Wrap the pan tightly with foil and bake for roughly 40 minutes until the rice is tender and all liquid is soaked up.
05 -
If the rice still feels hard, cover it back up and check every 5 minutes until it softens completely.
06 -
Fluff the cooked rice using a fork, season if needed, and dish it up with tzatziki and fresh herbs on top.
# Notes:
01 -
Stick to long grain rice for the best outcome.
02 -
To add authentic flavor, use smoked paprika.
03 -
Seal the dish snugly to lock in steam.
04 -
Cooking may take longer in glass pans.
05 -
Fluff with a fork to keep rice from clumping.