Ingredients
Chicken 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
Main Ingredients
- 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 dill, basil, parsley, or chives
- Fresh lemon wedges
Instructions
- Prepare the baking dish: Grease a 9 x 13-inch baking dish or spray it with nonstick cooking spray to ensure easy cleanup and prevent sticking.
- Marinate the chicken: In the prepared dish, combine 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. Toss well to coat evenly. Let the chicken marinate at room temperature for 30 minutes while you preheat the oven, allowing the flavors to meld.
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking.
- Add the rice and vegetables: To the marinated chicken, add uncooked long grain white rice, grated zucchini, and chicken broth. Stir everything together so ingredients are well combined and distributed evenly in the dish.
- Cover tightly and bake: Cover the baking dish tightly with aluminum foil, ensuring no steam escapes. This is crucial for the rice to soak up the broth and cook properly. Place the dish in the oven and bake for 45-50 minutes if using a metal pan or 50-60 minutes if using glass or ceramic pans. Cooking times may vary, so check for tender rice.
- Check doneness and fluff rice: Remove the foil carefully to avoid steam burns. Use a fork to fluff the rice and check the texture. The rice should be tender and most liquid absorbed. Adjust seasoning with salt and pepper as needed.
- Serve: Spoon the chicken and rice mixture onto plates or a serving dish. Top generously with tzatziki sauce, scatter fresh chopped herbs, and garnish with lemon wedges. Serve alongside warm pita bread for a complete meal.
Notes
- Marinating the chicken for at least 30 minutes enhances the flavor, but you can marinate longer in the refrigerator if desired.
- Cover the dish very tightly with foil to trap steam for perfectly cooked rice.
- Cooking times will vary depending on your oven and the type of baking dish used—metal pans cook faster than glass or ceramic.
- Use fresh herbs where possible for the best flavor, but dried herbs can be substituted in smaller quantities.
- This dish can be made ahead and refrigerated before baking; just add extra baking time if baking straight from cold.
- For a lower-calorie option, substitute chicken thighs with boneless skinless chicken breast and reduce oil slightly.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Halal
