Dump Bake Chicken Tzatziki (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Chicken breasts or thighs, 6-8 ounces each, even thickness
02 -
Long-grain white rice, rinsed and drained
03 -
Fresh lemon juice
04 -
Olive oil, high quality
05 -
Garlic, fresh cloves, minced
06 -
Mediterranean spice blend (cumin, smoked paprika, oregano, thyme)
07 -
Chicken broth, warm, low-sodium or homemade
08 -
Grated zucchini
09 -
Tzatziki sauce, thick Greek yogurt-based
# Instructions:
01 -
Thoroughly pat chicken dry with paper towels. Mix lemon juice, olive oil, herbs, and spices in a bowl. Pour mixture over chicken in a shallow dish, turning each piece to coat evenly. Let the chicken marinate at room temperature for 30 minutes while preparing other ingredients.
02 -
Rinse long-grain white rice in cold water till clear, approximately 2-3 minutes. Drain rice thoroughly in a fine-mesh strainer and spread evenly across a baking dish. Distribute grated zucchini over the rice layer. Pour warm chicken broth around the edges, avoiding disturbing the rice too much. Add a small pinch of salt and make slight indentations for the chicken.
03 -
Preheat oven to 350°F with rack positioned in the middle. Place marinated chicken pieces over the rice, spacing evenly. Pour any remaining marinade over everything. Cover tightly with a double layer of foil, sealing all edges completely. Bake on a baking sheet for 35-40 minutes.
04 -
Ensure chicken reaches 165°F internal temperature and rice is mostly tender. Keep covered to rest for 10 minutes. Fluff rice gently with a fork. Add dollops of tzatziki across the dish and garnish with fresh herbs before serving.
# Notes:
01 -
Allowing the chicken to marinate enhances flavor significantly.
02 -
Avoid lifting the foil during baking to maintain consistent steam and temperature.
03 -
For lower carbs, mix cauliflower rice with regular rice for texture.