Description
A flavor-packed, one-dish meal featuring chicken marinated in a blend of spices, served with rice and zucchini.
Ingredients
Scale
- 2.5 tbsp lemon juice (freshly squeezed)
- 2.5 tbsp olive oil (preferably Bertolli Extra Virgin)
- 1.5 tbsp parsley
- 1.25 tsp oregano
- 1.25 tsp thyme
- 1.25 tsp smoked paprika
- 1 tsp seasoned salt (Lawry’s recommended)
- 0.75 tsp cumin
- 0.75 tsp onion powder
- 0.75 tsp garlic powder
- 0.5 tsp black pepper
- 0.5 tsp turmeric
- 0.25 tsp cayenne pepper
- 0.25 tsp red pepper flakes
- 1 lb chicken (cut into 1-inch chunks)
- 1 cup rice (Mahatma long-grain white rice)
- 1 zucchini (diced into 1/2-inch pieces)
- 2 cups chicken broth
Instructions
- Start by whisking together all the dried spices, herbs, and seasoning salt in a small bowl.
- While you prepare the ingredients, cut the chicken into 1-inch chunks and dice the zucchini into 1/2-inch pieces.
- Grease a 9×13 inch baking dish. Add the chicken chunks, sprinkle them with the spice blend, and mix in the parsley.
- Drizzle with olive oil and fresh lemon juice, tossing everything together until coated.
- Let the chicken marinate at room temperature for 30 minutes.
- Preheat your oven to 375°F.
- Add the uncooked rice, diced zucchini, and chicken broth to the baking dish with marinated chicken, stirring thoroughly.
- Cover tightly with foil.
- Bake for 45-50 minutes if using a metal pan, or 50-60 minutes for glass.
- Carefully remove the foil and fluff the rice with a fork after letting the dish rest for 2-3 minutes.
Notes
For best results, ensure chicken chunks are uniform in size and do not skip marinating. Add additional vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg