INGREDIENTS:
• chicken thigh
• olive oil
• 1 lemon
• 2 tbsp grass-fed butter
• 2 cups of long grain brown rice
• 1 cup of chicken broth
• 1 cup of water
• kale
• tomato
• cucumber 
• 1 orange bell pepper 
• feta
• @traderjoes tzatziki 
• @traderjoes herbed tahini 
• @traderjoes hummus 

DIRECTIONS:
1. Place unfolded chicken thigh into dutch oven. Drizzle olive oil and lemon juice and place lemon peels into oven. Cook on medium heat (stove top) for 9-10 min on one side and 3-4 min on the other.
2. Once chicken is done cooking set aside.
3. Add butter and rice to oven. Stir for one minute on low heat. Then add broth and water. Turn heat back up to medium. Place chicken back into pot. Once brought to a boil, cover Dutch oven and bring heat to medium low. Cook for 35-45 min.
4. While rice is cooking, start fixing the tomato, cucumber and bell pepper medley. Dice up into tiny pieces and then throw together in a bowl.
5. Prepare your other toppings and then serve on a bed of kale.