Mediterranean Chicken and Rice

0 Marinate the chicken & preheat oven. Add chicken tenders to a gallon size bag with 2 tbsp olive oil, turmeric, cumin, cayenne, thyme, oregano, garlic powder, salt, and pepper Squeeze in juice from 1/2 of the lemon. Set aside for 30 minutes. Preheat oven to 400 F.
1 Cook the chicken. Preheat cast iron skillet and add a little bit of olive oil if needed. Place chicken tenders on hot cast iron. Cook chicken until browned and crispy, about 5-7 minutes each side. The chicken will continue to cook in the oven. Remove chicken from skillet and set aside.
2 Add rice, zucchini, and broth to skillet. Pour in the broth, zucchini, and rice. Mix to incorporate. Make sure the rice is covered, if not add a little bit more broth or water.
3 Return chicken to skillet and bake. Place the chicken on top of the rice then transfer the skillet to the oven. Bake for 20-25 minutes, until the internal temperature of the chicken is 165 degrees, and the rice is cooked. Once finished, remove from oven and fluff the rice.
4 Serve & enjoy! For best results, serve hot. Top this mediterranean chicken and rice with fresh parsley, lemon juice and tzatziki.