For the Chicken and Rice Base

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup uncooked long-grain white rice, rinsed and drained
• 1 medium zucchini, grated (about 1½ cups)
• 2 cups low-sodium chicken broth

For the Marinade and Seasoning

• 2 tablespoons lemon juice (freshly squeezed preferred)
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh parsley (or ½ teaspoon dried parsley)
• 1 teaspoon chopped fresh oregano (or ½ teaspoon dried oregano)
• 1 teaspoon chopped fresh thyme (or ¼ teaspoon dried thyme)
• 1 teaspoon smoked paprika
• ¾ teaspoon seasoned salt
• ½ teaspoon ground cumin
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ¼ teaspoon turmeric
• ⅛ teaspoon cayenne pepper (optional, for a hint of heat)

For Serving

• ¾ to 1 cup tzatziki sauce (store-bought or homemade)
• Fresh herbs like dill, parsley, or mint for garnish (optional)
• Lemon wedges for squeezing (optional)

Preparation Steps

1. Preheat your oven to 400°F (200°C).
2. Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
3. In a medium bowl, combine all marinade ingredients and whisk until well mixed.
4. Add the chicken pieces to the bowl and toss to coat evenly. Let it marinate while you prepare the rest of the ingredients (about 10–15 minutes).
5. In the greased baking dish, combine the uncooked rice, shredded zucchini, and chicken broth. Stir gently to distribute everything evenly.
6. Layer the marinated chicken pieces evenly over the rice mixture. Pour any remaining marinade from the bowl over the top.