Description
This easy baked Greek chicken and rice is bursting with warm spices, fresh herbs, and a pop of lemon. Juicy marinated chicken bakes right alongside zucchini and fluffy rice in one dish for a flavorful, hands-off meal. Serve it with creamy tzatziki, warm pita, and a sprinkle of fresh herbs for a comforting, Mediterranean-inspired dinner.
Ingredients
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1 pound boneless, skinless chicken breast or thighs, diced into bite-sized pieces
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2 tablespoons lemon juice
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2 tablespoons olive oil
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1 tablespoon chopped fresh parsley (or ½ teaspoon dried)
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1 teaspoon chopped fresh oregano (or ½ teaspoon dried)
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1 teaspoon chopped fresh thyme (or ¼ teaspoon dried)
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1 teaspoon smoked paprika
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¾ teaspoon seasoned salt
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½ teaspoon cumin
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½ teaspoon onion powder
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½ teaspoon garlic powder
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¼ teaspoon black pepper
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¼ teaspoon turmeric
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⅛ teaspoon cayenne pepper
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1 cup uncooked long grain white rice
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1 medium zucchini, coarsely grated (about 1½ cups)
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2 cups chicken broth
For Serving (Optional):
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Tzatziki sauce
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Pita bread
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Chopped fresh herbs (dill, basil, parsley, or chives)
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Lemon wedges
Instructions
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Prepare the baking dish:
Lightly grease or spray a 9×13-inch baking dish. -
Marinate the chicken:
Add the diced chicken to the dish. Toss with lemon juice, olive oil, parsley, oregano, thyme, paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne. Let marinate at room temperature for 30 minutes. -
Combine the casserole:
Add uncooked rice, grated zucchini, and chicken broth directly to the dish. Stir well to combine with the marinated chicken. -
Bake the dish:
Preheat oven to 375°F (190°C). Cover the baking dish tightly with foil.
Bake for 40 minutes, or until the rice is tender and the liquid has mostly absorbed. If rice is still undercooked, bake for an additional 5–10 minutes.
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Serve:
Fluff the rice gently with a fork. Top with tzatziki, lemon wedges, and fresh herbs. Serve warm with pita bread or other Mediterranean sides.
Notes
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Make it dairy-free by skipping tzatziki or using a plant-based version.
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You can grate and squeeze the zucchini if you want less moisture in the final dish.
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Leftovers keep well in the fridge for up to 3 days—just reheat gently in the microwave or oven.
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Use jasmine or basmati rice if preferred, but avoid instant or quick-cooking rice for this recipe.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, One-Pan Meal
- Method: Baking
- Cuisine: Mediterranean, Greek-Inspired