Dump Bake Chicken Tzatziki Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium zucchini, shredded
02 -
1.5 cups white rice (long-grain preferred)
03 -
4 chicken breasts or thighs (boneless, skinless, 6-8 oz. each)
→ Marinade
04 -
1 tsp dried thyme leaves
05 -
1 tsp smoked paprika
06 -
3 tbsp olive oil
07 -
2 tbsp fresh-squeezed lemon juice
08 -
1 tsp ground cumin
09 -
1 tsp dried oregano
10 -
Salt and pepper to your liking
→ Cooking Liquid
11 -
3.5 cups chicken stock
→ Garnish and Sauce
12 -
Chopped fresh herbs (like mint, dill, or parsley)
13 -
Creamy tzatziki sauce
# Instructions:
01 -
Dry the chicken with paper towels first. Mix together the olive oil, lemon juice, cumin, paprika, oregano, thyme, salt, and pepper in a small bowl. Place the chicken in a shallow dish and add the marinade, turning the pieces to coat. Leave it at room temp for half an hour while you prep the rest.
02 -
Rinse your rice in cold water until it isn’t cloudy anymore. Drain it well. Spread it out evenly in a large baking dish. On top, sprinkle the shredded zucchini. Slowly pour the chicken stock around the sides, making sure the rice is covered with liquid. Sprinkle some salt over it.
03 -
Put the marinated chicken on top of the rice and zucchini layer. Drizzle over any leftover marinade. Cover the dish tightly with two layers of foil, sealing all the edges to lock in the steam.
04 -
Set an oven rack in the middle and heat your oven to 350°F (180°C). Place your baking dish on a tray for extra stability, then put it in the oven. Let it bake for about 35 minutes, until the chicken hits 165°F (74°C) inside and the rice is nearly tender.
05 -
Take the dish out of the oven but don’t remove the foil for about 10 minutes. Fluff the rice gently with a fork afterward, being careful not to mash it. Top everything off with spoonfuls of tzatziki and your choice of fresh herbs. Serve while still warm, with extra tzatziki on the side if you'd like.
# Notes:
01 -
Keep the foil nice and tight so the steam stays trapped to cook the chicken and rice thoroughly.
02 -
If you warm up the chicken stock a bit before adding it, the dish will start cooking faster.
03 -
Try not to peek under the foil while baking. The trapped steam ensures the rice gets cooked evenly.