Step 1

Begin by prepping all the veggies. Dice you onion, celery, and carrot. Mince the garlic, fresh herbs, and grate the ginger. Roughly chop the kale.

Step 2

Next slice the chicken into thin halfs, making four cutlets. Cook these over medium heat in an oiled large pot for a few minutes on each side. You should see a nice golden crust. Remove and let rest.

Step 3

Add the onion, celery, and carrot into the same large pot with some olive oil on low-medium heat. Let cook until softened roughly five minutes. Then add the garlic and ginger and cook for another couple minutes until fragrant.

Step 4

Next add the seasonings and fresh herbs, mix in and cook for another minute.

Step 5

Add in the chicken stock, bay leaf, and better than bouillon. Bring to a low simmer.

Step 6

Once simmering add in the rice. Set heat to low and cover for 10-15 minutes until rice is tender.

Step 7

Chop the rested chicken into bite size pieces and add to the pot along with the chopped kale, and the lemon juice. Mix well, serve, and enjoy!