One Pan Chicken Tzatziki (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium zucchini, roughly grated (about 1½ cups)
02 -
1 cup uncooked white, long-grain rice
03 -
2 cups chicken stock
04 -
1 lb diced, skinless and boneless chicken breasts or thighs
→ Marinade Base
05 -
2 tablespoons olive oil
06 -
2 tablespoons fresh-squeezed lemon juice
→ Fresh Herbs
07 -
1 teaspoon fresh oregano, chopped (or ½ teaspoon dried)
08 -
1 tablespoon parsley, minced (or ½ teaspoon dried)
09 -
1 teaspoon thyme, chopped (or ¼ teaspoon dried)
→ Seasonings
10 -
½ teaspoon cumin
11 -
1 teaspoon paprika with a smoky kick
12 -
¼ teaspoon turmeric
13 -
¾ teaspoon seasoned salt
14 -
½ teaspoon onion powder
15 -
⅛ teaspoon cayenne for a little heat
16 -
¼ teaspoon ground pepper
17 -
½ teaspoon garlic powder
→ For Serving
18 -
Soft pita bread
19 -
Tzatziki sauce
20 -
A squeeze of fresh lemon
21 -
Optional fresh herbs like dill, parsley, or basil
# Instructions:
01 -
Coat a 9x13-inch pan lightly with oil or spray to prevent sticking.
02 -
Mix the chicken pieces with olive oil, lemon juice, herbs, and spices right in the dish. Allow it to sit at room temperature for 30 minutes. During this time, preheat your oven to 375°F.
03 -
Toss the uncooked rice, grated zucchini, and chicken stock into the dish. Combine everything evenly.
04 -
Tightly seal the pan with foil to trap steam. Bake for 40 minutes, checking if the rice has cooked through and most of the liquid has been absorbed. Let it go for 5-10 more minutes if needed.
05 -
Use a fork to fluff the rice gently, tasting and tweaking the seasoning if you want. Pair with tzatziki, herbs, and a lemon wedge for brightness.
# Notes:
01 -
Stick to long-grain white rice—it’s the only type that'll cook properly with these measurements.
02 -
Smoked paprika is key for creating that grilled, smoky flavor you’d expect from souvlaki.
03 -
Don’t skip sealing the dish well—trapping the steam keeps it all moist and evenly cooked.