Add lemon juice, minced garlic, cumin and 1/4 teaspoon salt and whisk to combine.
Trim green beans and cut in half.
Break broccoli into florets.
Measure 1 cup (reserve the rest for another use).
Season chicken with the remaining 1/4 teaspoon salt and pepper.
Heat 1 tablespoon oil in a large cast-iron skillet over medium heat.
Transfer to a clean cutting board and tent with foil to keep warm.
Wipe out the pan and add the remaining 1 tablespoon oil.
Add onion and cook, stirring occasionally, for 2 minutes.
Add sliced garlic and cook for 30 seconds, then add the broccoli and green beans.
Cook, stirring occasionally, for 2 minutes.
Stir in kale and add the remaining 2 tablespoons water.
Cover and steam until the vegetables are tender-crisp, 1 to 2 minutes.
To serve, divide rice and the vegetables among 4 bowls and top with the chicken.
Drizzle with the reserved dressing and sprinkle with cilantro.
Tips
To make ahead: Refrigerate dressing (Step 1) for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
