Ingredients
Chicken and Vegetables
- 1.5 lbs diced chicken breast
- 1 large zucchini (grated or halved then thinly sliced)
- 1/2 yellow onion (diced)
- 1 pint grape tomatoes (left whole)
- 1 medium red onion (thinly sliced)
- 6-8 lemon wedges (from 1 lemon, halved and sliced)
Rice and Liquid
- 1.5 cups basmati rice or long grain (uncooked)
- 3 cups chicken stock
Seasonings and Spices
- 2 tablespoons Greek seasoning
- 2 teaspoons smoked paprika
- 1 teaspoon seasoning salt
- 1/2 teaspoon turmeric
- 1/4 – 1/2 teaspoon cayenne pepper (to your liking)
- 2 teaspoons kosher salt
- 2 teaspoons sugar
Cheese and Sauces
- 1/4 cup crumbled feta cheese (plus more for topping)
- Toom garlic dip
- Tzatziki sauce (store-bought, Opaa! or preferred brand)
Other
- 3/4 cup red vinegar or apple cider vinegar
- Warm pita bread (for serving)
Instructions
- Prepare Seasonings: Mix together the smoked paprika, turmeric, cayenne pepper, seasoning salt, and Greek seasoning in a bowl. Set aside to allow flavors to meld. This can be done ahead of time for convenience.
- Pickle Red Onions: In a heat-safe bowl, combine the red vinegar, sugar, and kosher salt. Microwave for about 45 seconds or until the sugar dissolves completely. Add the thinly sliced red onions to the pickling liquid, ensuring they are submerged as much as possible. Cover and refrigerate until ready to use to develop a tangy flavor.
- Preheat Oven and Season Chicken: Preheat your oven to 375°F (190°C). Place the diced chicken breast into a 9×13 inch casserole dish. Sprinkle half of the prepared paprika and seasoning mixture along with one heaping tablespoon of Greek seasoning over the chicken. Toss to coat evenly.
- Assemble Casserole Layering: Spread the seasoned chicken evenly across the bottom of the casserole dish. Then, add the uncooked basmati rice in a single even layer on top. Next, distribute the grated or sliced zucchini and whole grape tomatoes evenly over the rice.
- Prepare and Add Chicken Stock Mixture: In a large measuring cup or bowl, whisk the chicken stock with the remaining paprika mixture and one tablespoon of Greek seasoning until well combined. Pour this seasoned stock evenly over the casserole layers.
- Add Cheese and Lemon Wedges: Sprinkle 1/4 cup of crumbled feta cheese over the top. Arrange 6 to 8 lemon wedges evenly across the casserole for added zest and aroma during baking.
- Bake Covered: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 40 minutes, allowing the rice to absorb the liquid and the chicken to cook through.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 10 to 20 minutes, or until the rice is tender and the liquid has fully absorbed. Test the rice by tasting to ensure proper doneness.
- Fluff and Season: Carefully fluff the casserole with a fork to mix and distribute the ingredients evenly. Remove cooked lemon wedges if preferred. Taste and adjust with salt and pepper as needed.
- Add Toppings and Serve: Top the casserole with additional crumbled feta cheese, pickled red onions, fresh parsley, extra lemon wedges, dollops of tzatziki sauce, and Toom garlic dip. Serve warm accompanied by pita bread.
Notes
- Greek seasoning typically includes oregano, garlic powder, onion powder, thyme, marjoram, and rosemary. Adjust to taste if making your own blend.
- Pickling the red onions adds a bright, tangy contrast to the savory casserole; do not skip this step if possible.
- Baking times may vary depending on your oven and casserole dish, ensure rice is fully cooked before removing.
- If preferred, use less cayenne pepper for a milder flavor.
- Leftovers store well and can be reheated covered in the oven or microwave.
- Toom garlic dip can be substituted with extra tzatziki or garlic yogurt sauce if unavailable.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
