Description
Chicken Tzatziki Dump Bake brings Mediterranean flavors straight to your dinner table with zero fuss. Toss ingredients together, pop in the oven, and savor a delicious meal that feels like a quick trip to Greece without leaving your kitchen.
Ingredients
Scale
Protein:
- 1 lb boneless skinless chicken breast or thighs, diced
Liquid and Grains:
- 2 cups chicken broth
- 1 cup uncooked long grain white rice
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
Herbs, Spices, and Vegetables:
- 1 medium zucchini, grated (about 1 ½ cups)
- 1 tablespoon chopped fresh parsley (or ½ tsp dried)
- 1 teaspoon chopped fresh oregano (or ½ tsp dried)
- 1 teaspoon chopped fresh thyme (or ¼ tsp dried)
- 1 teaspoon smoked paprika
- ¾ teaspoon seasoned salt
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon turmeric
- ⅛ teaspoon cayenne pepper
Instructions
- Gather a 9×13 inch baking dish and whisk 2 tablespoons lemon juice with 2 tablespoons olive oil to create your marinade base.
- Add 1 lb diced chicken with all spices: parsley, oregano, thyme, paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne. Thoroughly coat chicken in marinade.
- Let chicken marinate at room temperature for 30 minutes, allowing spices to deeply penetrate the meat.
- Preheat your oven to 375°F, ensuring rack is centered for even cooking.
- Grate 1 medium zucchini, squeezing out excess moisture with a clean kitchen towel.
- Fold 1 cup uncooked long grain white rice and grated zucchini into marinated chicken.
- Pour 2 cups chicken broth over mixture, ensuring rice is evenly distributed.
- Cover baking dish tightly with aluminum foil to trap steam and prevent drying.
- Bake covered for 45-60 minutes until rice becomes tender and liquid completely absorbs.
- Remove foil and let dish rest 5 minutes before fluffing rice with a fork.
- Serve hot, garnishing with fresh tzatziki, chopped herbs, and lemon wedges.
Notes
- Use fresh herbs for maximum flavor and brightness in the marinade.
- Choose a long-grain white rice like basmati or jasmine for best texture and absorption.
- Grate zucchini with a box grater and squeeze out excess moisture to prevent watery results.
- For a gluten-free version, replace pita bread with cauliflower rice or serve over a crisp salad.
- Prep Time: 30 minutes
- Cook Time: 45 minutes - 1 hour
- Category: Baked
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg