Ingredients
Scale
- 1.5 lbs diced chicken breast
- 1 large zucchini, grated or sliced
- ½ yellow onion, diced
- 1 pint grape tomatoes
- 1.5 cups basmati rice (uncooked)
- 3 cups chicken stock
- ¼ cup crumbled feta cheese
- 2 tablespoons Greek seasoning
- 2 teaspoons smoked paprika
- 1 teaspoon seasoning salt
- ½ teaspoon turmeric
- ¼ – ½ teaspoon cayenne pepper (to taste)
- 1 medium red onion, thinly sliced
- ¾ cup red wine vinegar (or apple cider vinegar)
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- Additional feta cheese
- Pickled red onions
- Tzatziki sauce (store-bought, such as Opaa!)
- Toom garlic dip
- Fresh parsley
- Warm pita bread
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine smoked paprika, seasoning salt, turmeric, and cayenne.
- In a casserole dish, layer diced chicken and sprinkle with half of the spice mixture and Greek seasoning.
- Evenly distribute uncooked rice over the chicken; top with zucchini and grape tomatoes.
- Whisk together chicken stock with remaining spice mix and pour over the casserole.
- Bake covered for 40 minutes; remove foil and bake an additional 10-20 minutes until rice is tender.
- Fluff the casserole, garnish with feta and serve warm.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: MAIN DISHES
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Sugar: 3g
- Sodium: 880mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg