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 Dish
- 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 fresh dill, basil, parsley, or chives
- Fresh lemon
Instructions
- Prepare the Baking Dish: Grease a 9 x 13-inch baking dish or spray it with nonstick cooking spray to prevent sticking and make cleanup easier.
- Marinate the Chicken: In the prepared dish, toss the 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. Let the chicken sit and marinate at room temperature for 30 minutes while you preheat the oven. This allows the chicken to absorb the flavors of the herbs and spices.
- Preheat Oven: Preheat your oven to 375°F (190°C) during the marinating time.
- Add Rice and Vegetables: After marinating, add the uncooked long grain white rice, coarsely grated zucchini, and chicken broth directly to the dish with the chicken. Stir thoroughly to combine the ingredients, ensuring the rice is evenly distributed and submerged in the broth.
- Cover the Dish: Cover the baking dish tightly with aluminum foil. Make sure to seal it well to prevent liquid and steam from escaping, which is essential for the rice to properly absorb the broth and cook evenly.
- Bake: Place the covered dish in the preheated oven. Bake for 45-50 minutes if using a metal pan, or 50-60 minutes for glass or ceramic pans. The cooking time varies depending on the type of pan due to heat conduction differences. The casserole is done when the rice is tender and most of the liquid has been absorbed.
- Check and Fluff: Carefully remove the foil and use a fork to fluff the rice and chicken gently. Taste a bite to check doneness, and season with additional salt and pepper if needed.
- Serve: Serve the chicken and rice casserole topped with generous dollops of tzatziki sauce, freshly chopped herbs like dill or parsley, and a wedge of lemon. Accompany with warm pita bread for a complete meal.
Notes
- The marinating step is important for flavor but can be skipped in a pinch; the dish will still be tasty.
- Adjust the cayenne pepper amount to control the heat level to your preference.
- For a gluten-free version, confirm that the chicken broth and seasoning blends are gluten-free.
- Leftovers keep well covered in the refrigerator for up to 3 days and can be reheated gently in the oven or microwave.
- This recipe can also be made with brown rice; however, increase the cooking time and liquid accordingly.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
