Greek Chicken & Rice

This might seem like a lot of work but it really wasn’t. It’s mostly just dumping. 

To make even easier:

•  You could make the chicken the night before and add all the ingredients to the pan just before baking. 
• You could make the whole dish the night before including baking it and the leftovers are delicious!
  
• You could purchase the tzatziki sauce

I truly didn’t measure the spices, I just sprinkled everything on top and then let it sit. 

**I’m always looking to make things more colorful so next time I will be adding chopped red and orange peppers and topping with fresh tomatoes. 

Tzatziki sauce:

• 1 cup plain Greek yogurt
  
• Juice from one lemon
  
• 1/2 of a peeled, Grated cucumber
  
• Salt
  
• 1 clove garlic, minced
  
• 1tsp chopped fresh dill
  
• Black pepper 
  

Casserole:

• 1-2 lbs. chicken breast, cut into bite sized pieces
  
• Drizzle of olive oil
  
• Juice from 1 lemon 
  
• 2Tbsp chopped fresh parsley 
  
• 1 tsp, oregano, thyme, smoked paprika
  
• Sprinkle of salt
  
• SprinkleCumin
  
• Sprinkle Onion powder
  
• Sprinkle Garlic powder
  
• Sprinkle Black pepper
  
• Sprinkle Turmeric
  
• Sprinkle Cayenne pepper
  
• 1 cup of long grain rice
  
• 1 medium zucchini, chopped (or red or orange peppers if zucchini isn’t preferred)
  
• 1&3/4 cup chicken broth

RECIPE:

1. Spray a 9x13 pan with cooking spray
   
2. Place cut chicken into pan 
   
3. Sprinkle over chicken: olive oil, lemon juice and all the spices. Let sit for 30 minutes at room temperature 
   
4. Preheat oven to 375
5. Place rice, zucchini and chicken broth in pan. Give a stir. Sprinkle with a tad more salt. 
6. Cover with aluminum foil. Place in oven for 50 minutes. 
7. Make tzatziki sauce.
8. Turn off oven and let sit for 5 minutes. Use a fork to fluff. 
9. Serve with tzatziki sauce, and optional: fresh chopped tomatoes, olives, fresh basil, fresh lemon.