Description
A fast and flavorful one-pan meal featuring seasoned chicken, rice, and zucchini, topped with cool tzatziki.
Ingredients
- 1 lb. boneless skinless chicken breast or thighs, diced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (or ½ teaspoon dried parsley flakes)
- 1 teaspoon chopped fresh oregano (or ½ teaspoon dried oregano)
- 1 teaspoon chopped fresh thyme (or ¼ teaspoon dried thyme)
- 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
- 2 cups chicken broth
- For serving: tzatziki, fresh herbs (parsley, dill), lemon wedges
Instructions
- Grease a 9 x 13-inch baking dish or spray it with nonstick cooking spray.
- Add the diced chicken to the prepared dish. Pour lemon juice and olive oil over the chicken.
- Sprinkle parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne on top.
- Toss the chicken to coat evenly with the spices.
- Let the chicken marinate at room temperature for 30 minutes while you preheat the oven to 375°F (190°C).
- Add the uncooked rice and grated zucchini to the pan with the chicken. Pour the chicken broth over everything and stir gently to combine.
- Cover the dish tightly with foil and bake for 45–50 minutes (or 50–60 minutes for glass or ceramic). Check for doneness by tasting a bit of rice.
- Fluff the rice and stir the chicken into the rice. Adjust seasoning if needed.
- Serve topped with tzatziki, chopped fresh herbs, and lemon wedges.
Notes
Thighs are juicier; use low-sodium broth for better control over salt. Long grain white rice is recommended; brown rice requires adjustments.
- Prep Time: 30
- Cook Time: 50
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean