Tzatziki Chicken and Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups of chicken broth
02 -
A medium zucchini, grated roughly (yields about 1½ cups)
03 -
1 cup of uncooked white rice, long grain type
04 -
1 pound of skinless, boneless chicken breast or thighs, cut into small chunks
→ Marinade Base
05 -
2 tablespoons of olive oil
06 -
2 tablespoons of freshly squeezed lemon juice
→ Fresh Herbs
07 -
1 teaspoon fresh thyme leaves, chopped (or ¼ teaspoon dried)
08 -
1 teaspoon oregano, chopped fresh (or ½ teaspoon dried)
09 -
1 tablespoon parsley, finely chopped (or ½ teaspoon dried)
→ Seasonings
10 -
⅛ teaspoon of cayenne powder
11 -
¼ teaspoon of turmeric powder
12 -
¼ teaspoon of black pepper, ground
13 -
½ teaspoon of garlic powder
14 -
½ teaspoon of onion powder
15 -
½ teaspoon of cumin powder
16 -
¾ teaspoon of seasoned salt
17 -
1 teaspoon of smoked paprika
→ For Serving
18 -
Fresh lemon wedges
19 -
Flat pita bread
20 -
A selection of fresh herbs like basil, parsley, dill, or chives
21 -
Tzatziki dip
# Instructions:
01 -
Spray a 9x13-inch dish with cooking spray or grease it lightly.
02 -
Mix the chicken with olive oil, lemon juice, and all herbs and spices directly in the dish. Let it sit out for half an hour while you heat the oven to 375°F.
03 -
Toss in the grated zucchini, uncooked rice, and chicken broth to the pan with the marinated chicken. Give everything a thorough mix.
04 -
Seal the dish tightly with foil and bake for 40 minutes, or longer (about 5-10 minutes) if the rice isn’t done and liquid hasn’t been absorbed yet.
05 -
Fluff the cooked rice using a fork. Adjust the seasoning to your taste if needed, then serve with fresh herbs, a lemon squeeze, and tzatziki on top.
# Notes:
01 -
Brown rice, wild rice, or instant rice won’t cook properly with these liquid ratios.
02 -
Smoked paprika is key for getting that smoky, grilled flavor like souvlaki.
03 -
Make sure to cover the dish well so the steam stays in while it’s baking.