Description
This balanced, nutrient-dense meal combines tender, herb-roasted chicken breast with long-grain rice and fresh zucchini in a single pan for effortless cleanup. Inspired by Greek culinary traditions, the savory warmth of the seasoned bake is perfectly offset by a cooling, creamy tzatziki finish. Ideal for busy weeknights or meal prep, this high-protein dish offers a professional-grade flavor profile with minimal kitchen effort, ensuring a wholesome and satisfying dinner for the whole family.
Ingredients
1.5 lbs chicken breast, cubed
1.5 cups long-grain white rice
3 cups chicken bone broth
1 medium zucchini, grated
2 cloves garlic, minced
1 tsp dried oregano
1 tsp smoked paprika
2 tbsp olive oil
1 cup Greek yogurt
1/2 cucumber, finely diced
1 tbsp fresh dill, chopped
Fresh lemon juice to taste
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe baking dish, combine the uncooked rice, grated zucchini, minced garlic, dried oregano, and smoked paprika.
Pour the hot chicken bone broth over the rice mixture and stir to combine.
Season the chicken breast cubes with salt, pepper, and olive oil, then nestle them evenly into the rice mixture.
Cover the dish tightly with foil and bake for 40 minutes.
Remove the foil and bake for an additional 10 minutes or until the chicken is cooked through and the rice is tender.
While the dish bakes, prepare the tzatziki by mixing Greek yogurt, diced cucumber, fresh dill, and a squeeze of fresh lemon juice.
Serve the hot chicken and rice topped with a generous dollop of the cool tzatziki sauce.
Notes
Ensure the baking dish is well-sealed with foil to allow the rice to steam perfectly in the broth. You can substitute long-grain rice with basmati for a fluffier texture, though baking times may vary slightly. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 50
- Category: Meals
- Method: Baking
- Cuisine: Mediterranean