Low Carb Poached Chicken And Brown Rice Rainbow Salad

2 cups brown rice
4 cups water
2 tsp dried crushed sage
2 tsp dried cumin
2 tsp garlic flakes
2 Tbsp black pepper
4 chicken breasts
1 cup finely chopped green bell pepper
1 cup finely chopped red bell pepper
1 cup finely chopped yellow onion
1 cup finely chopped celery
1 box (10 oz) frozen peas
2 Tbsp lemon juice

Put the 4 cups of water in a saucepan and bring to a boil; stir in brown rice, cover tightly, reduce heat to low, and simmer 45 minutes until water is absorbed.
Meanwhile, poach the chicken by filling a large pot with water, add the sage, cumin, garlic, and black pepper; bring to a boil, reduce heat to low and when water reduces to a 'shimmering simmer' lay chicken breasts in and cover pot loosely, making sure the water does NOT boil again.
Simmer for about 20 minutes or until chicken is tender. Remove chicken from pot, set aside to cool.
Put veggies in pot with poaching water and simmer for 3 minutes; drain, then return veggies to same pot; set aside to cool.
Shred the cooled chicken with a fork, put in pot with veggies.
When rice is fully cooked and fluffed, add the rice to the pot, add the lemon juice to the pot, toss altogether to combine.
Taste and season with salt and pepper if desired.
Turn out into a serving bowl.
Serve room temperature or cooled.
Will serve 4 to 6.