Ingredients
Scale
- 1 lb. boneless skinless chicken breast or thighs, diced into bite-sized 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 (like Lawry’s)
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon turmeric
- â…› teaspoon cayenne pepper
- 1 cup uncooked long-grain white rice
- 1 medium zucchini, coarsely grated (about 1 ½ cups)
- 2 cups chicken broth
- Tzatziki sauce, for serving
- Pita bread, for serving
- Chopped fresh herbs (dill, basil, parsley, or chives), for garnish
- Fresh lemon wedges, for serving
Instructions
- Grease a 9 x 13-inch baking dish with nonstick spray.
- Combine diced chicken with lemon juice, olive oil, herbs, and spices; marinate for 30 minutes.
- Preheat oven to 375°F (190°C).
- Stir in rice, zucchini, and chicken broth into the marinated chicken.
- Cover with foil and bake for about 40 minutes, checking if the rice needs more time.
- Fluff rice with a fork, adjust seasoning, and serve hot topped with tzatziki, herbs, and lemon wedges.
Notes
Ensure chicken pieces are uniform for even cooking.
Adjust baking time based on oven type as necessary.
Taste-test before serving to ensure proper seasoning.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Mediterranean
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 30
- Cholesterol: 60