Ingredients
Chicken and Marinade
- 1 lb. boneless skinless chicken breast or boneless skinless chicken thighs, diced into bite-size pieces
- 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 (such as Lawry’s brand)
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon turmeric
- ⅛ teaspoon cayenne pepper
Rice and Vegetables
- 1 cup uncooked long grain white rice
- 1 medium zucchini, coarsely grated (about 1 ½ cups grated)
- 2 cups chicken broth
For Serving
- Tzatziki sauce
- Pita bread
- Chopped fresh herbs such as fresh dill, basil, parsley, or chives
- Fresh lemon
Instructions
- Prepare the baking dish: Grease a 9 x 13-inch baking dish or spray it with nonstick cooking spray to prevent sticking during baking.
- Marinate the chicken: In the prepared baking dish, toss the diced chicken with lemon juice, olive oil, parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne pepper. Mix thoroughly to coat all pieces evenly. Let the chicken marinate at room temperature for 30 minutes while you preheat the oven to 375°F (190°C).
- Add rice, zucchini, and broth: After marinating, add the uncooked long grain white rice, grated zucchini, and chicken broth directly into the baking dish with the chicken. Stir well to combine all ingredients evenly.
- Cover and bake: Cover the dish tightly with aluminum foil to trap steam and moisture, which allows the rice to cook properly. Place the baking dish in the preheated oven and bake for 45-50 minutes if using a metal pan, or 50-60 minutes if using a glass or ceramic pan, until most of the liquid is absorbed and the rice is tender. Cooking time varies depending on your oven and type of baking dish.
- Finish and serve: Remove the foil and fluff the rice gently with a fork to mix the ingredients and release steam. Taste and adjust seasoning with additional salt and pepper if needed. Serve the chicken and rice hot, topped with tzatziki sauce, chopped fresh herbs, and fresh lemon wedges. Enjoy with warm pita bread.
Notes
- Use either boneless skinless chicken breasts or thighs for best results; both work well.
- Add cayenne pepper if you prefer a mildly spicy kick, or omit for a milder flavor.
- Ensure the baking dish is covered tightly with foil to help the rice cook properly and absorb all liquid.
- Use uncooked long grain white rice and avoid substituting with other types of rice as cooking times and textures will vary.
- Regular chicken broth is preferred to provide a balanced flavor; low-sodium or unsalted broths will produce a blander dish.
- Avoid overcooking the rice to prevent it from becoming gummy or mushy.
- Fluff the rice with a fork instead of stirring vigorously to maintain the rice’s texture.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
