Preheat your oven to 375°F (190°C). In a small bowl, combine olive oil, lemon juice, garlic powder, salt, and pepper to create a marinade. Coat the chicken breast evenly with the marinade before placing it on a baking sheet. Bake for 28 minutes until thoroughly cooked and shred into pieces.

While the chicken is baking, prepare the long grain white rice according to package instructions, typically boiling it in water or broth for 15-20 minutes until tender.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add sliced carrots, chopped celery, and diced onion, sautéing for 5-6 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.

To the sautéed vegetables, sprinkle in salt and pepper, then pour in the chicken stock and water, adding enough to achieve your desired consistency. Toss in bay leaves and bring to a boil. Once boiling, reduce heat and let it simmer uncovered for 30 minutes.

After 30 minutes, stir in the shredded chicken and cooked rice into the pot. Simmer for an additional 5 minutes before stirring in fresh lemon juice and dill. Adjust seasoning to liking before serving.