Poach chicken

1. Add cold water, chicken and salt to a large pot or sauce pan with a lid.
2. Bring the water to a gentle boil over medium heat. As soon as the water starts boiling, flip the chicken breasts over using tongs, and remove the pot from heat. Cover with lid immediately and let sit for 5-10 minutes or until the internal temperature of the thickest part of the chicken reads 75°C/165°F on an instant read thermometer.
3. Once cooked, remove chicken breasts from water and let rest on a cutting board for 5 minutes. Then slice them up.

Prepare the other ingredients

1. Remove stem from the kale and chop the leaves. Transfer chopped kale to a big mixing bowl, sprinkle with a pinch of salt and drizzle 1/2 tbsp of lemon juice and 1/2 tbsp of olive oil all over. Using your hands, massage the kale leaves for 2-3 minutes or until the leaves turn into a darker shade of green.
2. Cut cucumber into two halves lengthwise, then cut into thin slices.
3. Shred or thinly slice cabbage and red cabbage if you are using whole cabbages.

Assemble

1. Lay a bed of brown rice in each of your serving bowls. Then top with cabbage, red cabbage, kale, sliced cucumbers, poached chicken, roasted almonds and hemp seeds. Drizzle Japanese sesame dressing all over or serve dressing on the side. Enjoy!