Description
Easy one pan dinner featuring tender chicken, fluffy rice, and a creamy tzatziki yogurt sauce. Simple preparation for busy weeknights.
Ingredients
- 1 and 1 half pounds boneless skinless chicken breasts cut into bite size pieces
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 half teaspoon ground cumin
- 1 half teaspoon garlic powder
- 1 half teaspoon onion powder
- 1 quarter teaspoon black pepper
- 1 cup uncooked long grain white rice
- 1 and 3 quarters cups chicken broth
- 1 medium zucchini grated
- 1 cup plain Greek yogurt
- 1 half cup grated cucumber seeds removed
- 1 garlic clove finely grated
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
Instructions
- Heat the oven to 375°F and lightly grease a 9 by 13 inch baking dish.
- In the baking dish, toss the chicken with olive oil, lemon juice, oregano, paprika, cumin, garlic powder, onion powder, and black pepper until evenly coated.
- Stir in the uncooked rice and grated zucchini.
- Pour in the chicken broth and spread everything into an even layer.
- Cover the dish tightly with foil.
- Bake for 50 to 55 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F.
- Remove from the oven and let rest for 5 minutes. Fluff gently with a fork.
- In a small bowl, mix the Greek yogurt, grated cucumber, garlic, dill, and parsley until smooth.
- Serve the chicken and rice topped with generous spoonfuls of the yogurt sauce.
Notes
- Cover the dish tightly so the rice cooks evenly and absorbs the liquid.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Greek Inspired