Ingredients
Scale
- 1 lb boneless skinless chicken breast or thighs, diced
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp chopped fresh parsley (or 1/2 tsp dried)
- 1 tsp chopped fresh oregano (or 1/2 tsp dried)
- 1 tsp chopped fresh thyme (or 1/4 tsp dried)
- 1 tsp smoked paprika
- 3/4 tsp seasoned salt
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp turmeric
- 1/8 tsp cayenne pepper
- 1 cup uncooked long-grain white rice
- 1 medium zucchini, grated
- 2 cups chicken broth
- For serving: tzatziki sauce, pita bread, fresh herbs, lemon
Instructions
- Grease a 9×13-inch baking dish or spray with nonstick cooking spray.
- In the dish, toss chicken with lemon juice, olive oil, parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne.
- Let chicken marinate at room temperature for 30 minutes while preheating oven to 375°F (190°C).
- Add uncooked rice, grated zucchini, and chicken broth. Stir to combine.
- Cover tightly with foil to trap steam.
- Bake for 45–50 minutes in a metal pan or 50–60 minutes in a glass or ceramic pan, until rice is tender and liquid absorbed.
- Fluff rice with a fork, season to taste, and serve topped with tzatziki, fresh herbs, and lemon.
Notes
- Chicken breasts or thighs both work well.
- Omit cayenne for a mild version.
- Cover tightly so rice cooks properly.
- Use uncooked long-grain white rice only.
- Do not overcook or rice may become mushy.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Dump-and-Bake
- Cuisine: Mediterranean