Dump-and-Bake Chicken Tzatziki (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts or thighs (6-8 ounces each)
02 -
1.5 cups long-grain white rice
03 -
1 medium zucchini, grated
→ Marinade
04 -
3 tablespoons olive oil
05 -
2 tablespoons fresh lemon juice
06 -
1 teaspoon ground cumin
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon dried oregano
09 -
1 teaspoon dried thyme
10 -
Salt and pepper, to taste
→ Cooking Liquid
11 -
3.5 cups chicken broth
→ Garnish and Sauce
12 -
Tzatziki sauce
13 -
Fresh herbs (parsley, dill, or mint)
# Instructions:
01 -
Pat chicken pieces dry with paper towels. In a small bowl, whisk together olive oil, lemon juice, cumin, smoked paprika, oregano, thyme, salt, and pepper. Pour this marinade over the chicken in a shallow dish, coating evenly. Let rest at room temperature for 30 minutes while preparing other ingredients.
02 -
Rinse long-grain rice under cold water until water runs clear. Drain thoroughly. Spread rice evenly across the bottom of a large baking dish. Add grated zucchini over the rice layer, and pour chicken broth gently around the edges, ensuring the rice is completely submerged. Season with a pinch of salt.
03 -
Place marinated chicken evenly over the rice layer in the baking dish. Pour any remaining marinade on top of the chicken. Cover the dish tightly with two layers of aluminum foil, sealing the edges tightly to prevent steam from escaping.
04 -
Position the oven rack in the middle position and preheat the oven to 350°F (180°C). Place the baking dish on a baking sheet for stability and transfer it to the oven. Bake for approximately 35 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is nearly tender.
05 -
Remove the dish from the oven and allow it to rest, covered, for 10 minutes. Fluff the rice gently with a fork, taking care not to break the grains. Add dollops of tzatziki sauce over the top and garnish with fresh herbs. Serve immediately with extra tzatziki sauce on the side if desired.
# Notes:
01 -
Ensure the foil covering is sealed tightly to allow proper steaming of the rice and chicken.
02 -
Warm the chicken broth slightly before adding to the baking dish to speed up the cooking process.
03 -
Avoid lifting the foil while baking to prevent the steam from escaping, which ensures the rice cooks evenly.