Description
A Mediterranean-inspired, one-pan meal featuring tender chicken, fluffy rice, grated zucchini, and a cool tzatziki sauce. It’s an easy, flavorful, and healthy dish with minimal cleanup.
Ingredients
- 1 lb boneless skinless chicken breast or thighs, diced into bite-size pieces
- 1 cup uncooked long grain white rice
- 1 medium zucchini, coarsely grated (about 1½ cups)
- 2 cups chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (or ½ teaspoon dried)
- 1 teaspoon chopped fresh oregano (or ½ teaspoon dried)
- 1 teaspoon chopped fresh thyme (or ¼ teaspoon dried)
Instructions
- In a bowl, combine lemon juice, olive oil, parsley, oregano, and thyme. Add the diced chicken and toss to coat. Let it marinate at room temperature for 30 minutes.
- Rinse the rice until the water runs clear. Drain thoroughly. In a 9×13-inch baking dish, spread the rice evenly. Add the grated zucchini and pour in the chicken broth.
- Place the marinated chicken pieces evenly over the rice mixture. Pour any remaining marinade over the top.
- Cover the dish tightly with foil and bake in a preheated oven at 350°F (175°C) for 40 minutes.
- Remove the dish from the oven and let it rest, covered, for 10 minutes. Fluff the rice gently with a fork. Serve with dollops of tzatziki sauce and garnish with additional fresh herbs if desired.
Notes
- For a vegetarian option, replace chicken with chickpeas or tofu.
- If you prefer spice, add cayenne pepper or red pepper flakes to the marinade.
- Sprinkle crumbled feta cheese for added richness before serving.
- Store leftovers in an airtight container for up to 3 days.
- Reheat leftovers with a splash of chicken broth if the rice seems dry.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
