Greek Chicken and Rice with Zucchini and Homemade Tzatziki
Greek Chicken and Rice with Zucchini and Homemade Tzatziki
Ingredients
For the Greek Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon dried oregano
- 2 garlic, cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Tzatziki Sauce
- 1/2 English cucumber, grated and squeezed dry
- 1 cup plain Greek yogurt, full-fat recommended
- 1 garlic, clove, minced
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Rice and Zucchini
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon olive oil
- 2 zucchini, medium, diced into 1/2-inch pieces
- 1/4 red onion, small, finely chopped
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine the chicken pieces, 1/4 cup olive oil, 1/4 cup lemon juice, oregano, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
⏱️ 5 min
- 2
While the chicken marinates, prepare the tzatziki sauce: In a small bowl, combine the grated and squeezed cucumber, Greek yogurt, 1 minced garlic clove, fresh dill, 1 teaspoon lemon juice, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir well to combine. Taste and adjust seasonings as needed. Cover and refrigerate until ready to serve.
⏱️ 10 min
- 3
Cook the rice: In a medium saucepan, combine the long-grain white rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 4
Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Remove chicken from marinade (discarding excess marinade). Add chicken to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 6-8 minutes, flipping occasionally, until golden brown and cooked through.
⏱️ 10 min
- 5
Cook the zucchini: In the same skillet (or a separate one if cooking chicken in batches), add the diced zucchini and chopped red onion. Sauté for 5-7 minutes, stirring occasionally, until the zucchini is tender-crisp and lightly browned.
⏱️ 7 min
- 6
Assemble and serve: Divide the cooked rice among four plates. Top with the cooked Greek chicken and sautéed zucchini. Garnish with fresh chopped parsley. Serve immediately with a generous dollop of homemade tzatziki sauce on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Greek Chicken and Rice with Zucchini and Homemade Tzatziki
For the Greek Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon dried oregano
- 2 garlic, cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Tzatziki Sauce
- 1/2 English cucumber, grated and squeezed dry
- 1 cup plain Greek yogurt, full-fat recommended
- 1 garlic, clove, minced
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Rice and Zucchini
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon olive oil
- 2 zucchini, medium, diced into 1/2-inch pieces
- 1/4 red onion, small, finely chopped
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine the chicken pieces, 1/4 cup olive oil, 1/4 cup lemon juice, oregano, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
⏱️ 5 min - 2
While the chicken marinates, prepare the tzatziki sauce: In a small bowl, combine the grated and squeezed cucumber, Greek yogurt, 1 minced garlic clove, fresh dill, 1 teaspoon lemon juice, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir well to combine. Taste and adjust seasonings as needed. Cover and refrigerate until ready to serve.
⏱️ 10 min - 3
Cook the rice: In a medium saucepan, combine the long-grain white rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 4
Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Remove chicken from marinade (discarding excess marinade). Add chicken to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 6-8 minutes, flipping occasionally, until golden brown and cooked through.
⏱️ 10 min - 5
Cook the zucchini: In the same skillet (or a separate one if cooking chicken in batches), add the diced zucchini and chopped red onion. Sauté for 5-7 minutes, stirring occasionally, until the zucchini is tender-crisp and lightly browned.
⏱️ 7 min - 6
Assemble and serve: Divide the cooked rice among four plates. Top with the cooked Greek chicken and sautéed zucchini. Garnish with fresh chopped parsley. Serve immediately with a generous dollop of homemade tzatziki sauce on the side.
⏱️ 3 min