1 lb (450g) boneless, skinless chicken breasts or thighs, diced into bite-size pieces

2 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon fresh parsley, chopped (or ½ teaspoon dried parsley)

1 teaspoon fresh oregano, chopped (or ½ teaspoon dried oregano)

1 teaspoon fresh thyme, chopped (or ¼ teaspoon dried thyme)

1 teaspoon smoked paprika

¾ teaspoon seasoned salt (e.g., Lawry’s)

½ teaspoon cumin

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon ground black pepper

¼ teaspoon turmeric

⅛ teaspoon cayenne pepper (optional, for mild heat)

1 cup uncooked long-grain white rice

1 medium zucchini, coarsely grated (about 1½ cups)

2 cups chicken broth (regular, not low-sodium)

For serving: tzatziki sauce, pita bread, fresh lemon wedges, chopped fresh herbs (dill, basil, parsley, or chives)

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Prep the pan: Grease a 9×13-inch baking dish with nonstick spray or a light coating of olive oil.
Marinate the chicken: In the prepared dish, toss the chicken with lemon juice, olive oil, parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne. Let sit at room temperature for 30 minutes while preheating the oven to 375°F (190°C).
Add rice and zucchini: Stir in the uncooked rice and grated zucchini. Pour in the chicken broth and mix until evenly combined. Cover the dish tightly with foil to trap the steam for cooking.
Bake: Place in the preheated oven. Bake for 45-50 minutes if using a metal pan, or 50-60 minutes for glass/ceramic. Check the rice for tenderness toward the end of baking. If the rice is still firm and the liquid is absorbed, add a splash of broth and cover again until fully cooked.
Rest and fluff: Remove from the oven and let the casserole rest 5 minutes. Use a fork to fluff the rice.
Serve: Top with generous dollops of tzatziki, a squeeze of lemon, and fresh herbs. Serve with warm pita bread on the side for a complete Mediterranean meal.

Chicken: Both breasts and thighs work well; dice into bite-size pieces for even cooking.
Spice level: Add cayenne pepper for mild heat or leave it out for a kid-friendly version.
Cover tightly: This ensures rice cooks evenly and absorbs all the liquid.
Rice type: Only use uncooked long-grain white rice; other types may not cook properly in this method.
Cooking pan: Metal pans cook faster than glass or ceramic, so adjust timing if needed.
Fluff rice with a fork: Avoid using a spoon which can make grains stick together.
Make-ahead: Assemble a few hours or the night before; reduce baking time slightly if refrigerated.