Dump & Bake Greek Chicken & Rice Casserole

Prep Time 10 mins
Cook Time 50 mins
Rest Time 10 mins
Total Time 1 hr 10 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 375  F
Servings: 6
Best Season: Suitable throughout the year
Dietary: Gluten Free, Nut Free, Refined Sugar Free, Soy Free
Ingredients
    Casserole
  • 2 lb chicken (raw, diced - I used breasts)
  • 1/2 lemon (Juice of 1/2 lemon)
  • 1 lemon (Zest of 1 lemon)
  • 2 tbsp olive oil
  • 2 tsp garlic (minced)
  • 1 tsp parsley
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1/2 tsp thyme
  • 1/2 tsp cumin
  • 1/2 tsp lemon pepper
  • 1/2 tsp cayenne
  • 1 1/2 tsp sea salt
  • 1 1/3 cups long grain white rice
  • 2 cups chicken broth
  • 1 zucchini (diced)
    • For Serving
  • Lemon slices
  • Fresh parsley
  • Tzatziki sauce
  • Pita bread
  • Crumbled feta cheese
Instructions
  1. 1
    In a large mixing bowl, combine the diced chicken, lemon juice, lemon zest, olive oil, garlic, and all the spices. Mix well and allow to marinate for at least 30 minutes.
  2. 2
    Preheat your oven to 375°F. Lightly spray a deep 9 x 13 inch baking dish with avocado oil or your preferred cooking spray.
  3. 3
    Add the marinated chicken to the baking dish along with the diced zucchini, rice, and chicken broth. Stir until evenly combined.
  4. 4
    Cover tightly with the lid and bake for 50 to 60 minutes, until the rice is tender and the chicken is cooked through.
  5. 5
    Remove from the oven and let the casserole sit, covered, for 10 minutes.
  6. 6

    Remove the lid, fluff the rice with a fork, and serve with lemon slices, fresh parsley, tzatziki, pita bread, and feta if desired.

Note

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Keywords: Greek chicken casserole, dump and bake dinner, chicken and rice casserole, tzatziki chicken, Greek chicken and rice, easy weeknight dinner, healthy casserole, gluten free casserole, high protein dinner, meal prep chicken recipes
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