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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash the rice until the water runs clear, then add to a rice cooker with the water and seasonings.
Once cooked, let the rice rest for 5 minutes before fluffing it up and serving.
Slice or butterfly the chicken breast, add to a bowl with the oil, spices, lemon juice and minced garlic, and let marinate for at least 15 minutes.
Cook the chicken on medium-high heat with olive oil spray until fully cooked.
Let the chicken rest for 5-10 minutes before chopping it up.
Thinly slice the onion and chop the tomatoes and cucumber.
Add the salad to a bowl with the sumac, salt and pepper, squeeze in the lemon juice and mix, then adjust the seasoning to taste.
Add all the garlic yoghurt sauce ingredients to a bowl and mix, adjusting the seasoning to taste.
Serve the chicken over the rice with the sumac onion salad and garlic yoghurt sauce.
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For a more intense flavor, marinate the chicken overnight.
Adjust the sumac and lemon juice in the salad to your taste preference.
Can I use a different type of rice?
Yes, you can use basmati or any long-grain rice as a substitute for jasmine rice.
How can I make the dish spicier?
Add a pinch of cayenne pepper or chili flakes to the chicken marinade.
Is there a substitute for Vegeta seasoning?
You can use any all-purpose seasoning or chicken bouillon powder as a substitute.
Can I prepare the salad in advance?
Yes, but it's best to add the lemon juice and sumac just before serving to keep the vegetables fresh.
What if I don't have a rice cooker?
You can cook the rice on the stovetop by bringing it to a boil, then simmering on low heat until the water is absorbed.
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