Ingredients

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

1 cup uncooked long grain white rice

1 medium zucchini, coarsely grated (about 1 ½ cups grated)

2 cups chicken broth

For serving: tzatziki, fresh herbs, and lemon wedges

Instructions

Step 1: Grease a 9 x 13-inch baking dish or spray it with nonstick cooking spray.

Step 2: 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 marinate at room temperature for 30 minutes while you preheat the oven to 375°F (190°C).

Step 3: Add the uncooked rice, grated zucchini, and chicken broth to the pan with the chicken. Stir everything together to combine evenly. Cover the dish tightly with foil to prevent steam from escaping, which helps the rice cook properly.

Step 4: Bake for 45–50 minutes if using a metal pan, or 50–60 minutes for glass or ceramic pans, until most of the liquid is absorbed and the rice is tender. Cooking time can vary depending on your oven and cookware. Test the rice by tasting a bite—it should be soft. Fluff the rice with a fork and season with extra salt and pepper if needed.

Step 5: Serve the chicken and rice hot, topped with tzatziki, fresh herbs, and lemon wedges for a bright, tangy finish.

Tips & Variations

Use chicken thighs for juicier, more flavorful meat; breasts work well for a leaner option.

If fresh herbs aren’t available, dried herbs are a fine substitute—use half the amount as indicated.

For an extra veggie boost, stir in chopped bell peppers or spinach along with the zucchini.

Make homemade tzatziki by mixing Greek yogurt with grated cucumber, garlic, lemon juice, and dill.

FAQs

Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time and more liquid, so it’s not ideal for this one-pan method. If using brown rice, pre-cook it slightly or adjust the baking time and broth accordingly.

Is it necessary to marinate the chicken for 30 minutes?

While the 30-minute marinating step enhances the flavors, you can skip it if short on time. The spices will still infuse during baking but with slightly less depth.