Chicken Tzatziki Rice (Printable Version)
Tender chicken and spiced rice brought together in one dish, topped with a cool, creamy tzatziki that's full of Mediterranean zest to brighten any dinner table.
# What You'll Need:
01 -
1 medium zucchini, about 1 1/2 cups grated.
02 -
1/2 teaspoon garlic powder.
03 -
1/8 teaspoon cayenne pepper.
04 -
1 teaspoon smoked paprika.
05 -
1 teaspoon fresh parsley, chopped (or 1/2 teaspoon dried).
06 -
1 teaspoon fresh oregano, chopped (or 1/2 teaspoon dried).
07 -
1/2 teaspoon onion powder.
08 -
1 cup uncooked long grain white rice.
09 -
2 tablespoons olive oil.
10 -
1 tablespoon fresh thyme, chopped (or 1/4 teaspoon dried).
11 -
3/4 teaspoon seasoned salt.
12 -
2 tablespoons freshly squeezed lemon juice.
13 -
1 pound skinless, boneless chicken breast or thighs, cut into chunks.
14 -
1/4 teaspoon turmeric powder.
15 -
2 cups chicken broth.
16 -
Fresh herbs and lemon wedges for topping.
17 -
Tzatziki sauce for serving.
18 -
1/4 teaspoon black pepper.
19 -
1/2 teaspoon ground cumin.
# Steps to Follow:
01 -
Lightly coat a 9x13 pan with nonstick spray.
02 -
In the dish, mix the chicken pieces with all the spices, herbs, olive oil, and lemon juice. Give it 30 minutes to soak up the flavors. While you wait, preheat your oven to 375°F.
03 -
Combine the raw rice, zucchini shreds, and broth with the seasoned chicken mixture.
04 -
Seal the dish with foil and put it in the oven for 40 minutes, until rice absorbs the liquid and softens.
05 -
If the rice still feels hard, keep the foil on and bake for another 5 minutes or so, checking in intervals until it’s just right.
06 -
Use a fork to fluff up the rice. Add more salt or pepper if needed. Serve with herbs, tzatziki, and a lemon wedge on the side.
# Additional Notes:
01 -
Stick with long grain white rice for consistent results.
02 -
For the best flavor, make sure to use smoked paprika.
03 -
Keep the foil tight to lock in steam.
04 -
If using glass pans, baking might take extra time.
05 -
Fork-fluffing rice helps avoid clumpy texture.