1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the chicken breast and cook until browned on all sides.
3. Remove the chicken from the skillet and set aside.
4. Add the onions, carrots, green bell peppers, garlic, and ginger to the skillet and cook until softened.
5. Stir in the saffron, rice, water, salt, black pepper, bay leaf, and lemon juice.
6. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the rice is cooked through.
7. Return the chicken to the skillet and cook until heated through.
8. Garnish with fresh parsley and serve.
