Simple Dump-and-Bake Chicken Rice (Print Version)
# Ingredients:
→ Chicken and Marinade
01 -
1 lb. boneless skinless chicken breast or thighs, diced into bite-size pieces
02 -
2 tablespoons lemon juice
03 -
2 tablespoons olive oil
04 -
1 tablespoon chopped fresh parsley (or ½ teaspoon dried parsley flakes)
05 -
1 teaspoon chopped fresh oregano (or ½ teaspoon dried oregano)
06 -
1 teaspoon chopped fresh thyme (or ¼ teaspoon dried thyme)
07 -
1 teaspoon smoked paprika
08 -
¾ teaspoon seasoned salt
09 -
½ teaspoon cumin
10 -
½ teaspoon onion powder
11 -
½ teaspoon garlic powder
12 -
¼ teaspoon ground black pepper
13 -
¼ teaspoon turmeric
14 -
⅛ teaspoon cayenne pepper
→ Rice and Vegetables
15 -
1 cup uncooked long grain white rice
16 -
1 medium zucchini, coarsely grated (about 1½ cups grated)
17 -
2 cups chicken broth
→ For Serving
18 -
tzatziki sauce
19 -
pita bread
20 -
chopped fresh herbs (dill, basil, parsley, or chives)
21 -
fresh lemon
# Instructions:
01 -
Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray.
02 -
In the prepared dish, toss chicken with lemon juice, olive oil, and all herbs and spices. Let marinate at room temperature for 30 minutes while preheating oven to 375°F.
03 -
Add the uncooked rice, zucchini, and chicken broth to the pan with the chicken. Stir to combine.
04 -
Cover tightly and bake for 40 minutes, or until most of the liquid is absorbed and the rice is tender. If needed, bake 5-10 minutes more.
05 -
Fluff rice with a fork, season to taste, and serve topped with tzatziki, fresh herbs, and lemon.
# Notes:
01 -
Only use long grain white rice - other types require different cooking times
02 -
Use smoked paprika for authentic flavor
03 -
Cover dish tightly with foil during cooking
04 -
Cooking time may vary based on pan type - glass dishes take longer than metal