Baked Chicken Tzatziki (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium zucchini, shredded
02 -
1.5 cups of long-grain white rice
03 -
4 skinless, boneless chicken thighs or breasts, around 6-8 ounces each
→ Marinade
04 -
3 tablespoons of olive oil
05 -
1 teaspoon of paprika (smoked)
06 -
1 teaspoon of ground cumin
07 -
2 tablespoons of freshly squeezed lemon juice
08 -
1 teaspoon each of dried thyme and oregano
09 -
Season with salt and black pepper as needed
→ Cooking Liquid
10 -
3.5 cups of chicken stock
→ Garnish and Sauce
11 -
Fresh herbs like dill, mint, or parsley
12 -
Tzatziki sauce
# Instructions:
01 -
Dry the chicken pieces using paper towels. Combine olive oil, lemon juice, cumin, paprika, oregano, thyme, a bit of salt, and pepper in a bowl, and stir until mixed. Coat the chicken in this mix by laying it out in a shallow dish, then let it sit at room temperature for half an hour while you handle everything else.
02 -
Wash the rice thoroughly under cool water until the rinsing water is clear, then drain it well. Spread the rice (evenly) onto the base of a big baking dish. Toss the grated zucchini right on top, then carefully pour chicken broth into the dish edges to ensure all rice is soaked. Add a smidge of salt if needed.
03 -
Lay out the marinated chicken pieces across the rice layer. Pour any leftover marinade over the top of the chicken. Grab two pieces of foil, cover the whole dish, and pinch the edges to seal it tight so moisture doesn't leak out.
04 -
Set your oven to preheat at 350°F (180°C) with your rack somewhere in the middle. Put the dish onto a baking tray for support, then move it into the oven. Let it bake for about 35 minutes, or until both chicken has hit 165°F (74°C) inside and rice appears almost cooked.
05 -
Pull the dish out, but leave the cover on for 10 minutes to let it rest. Use a fork to fluff the rice gently without tearing it. Add dollops of tzatziki and sprinkle fresh herbs on top before serving. Offer extra tzatziki on the side if anyone wants more.
# Notes:
01 -
Make sure the foil tightly seals to steam the chicken and rice properly.
02 -
Heating the chicken broth ahead saves time by speeding up cooking.
03 -
Don’t uncover during baking—it lets steam out and the rice won’t cook evenly.