Rinse the brown rice thoroughly under cold water to remove excess starch. In a pot, bring 2 cups of water to a rolling boil. Once boiling, add the rinsed rice and a half teaspoon of salt. Reduce the heat to low, cover, and let it simmer for approximately 30 minutes or until the rice is tender and water is absorbed.

In a large pan, heat the tablespoon of olive oil over medium heat. Season the diced chicken pieces with garlic powder, paprika, salt, and black pepper. Sauté for 5 to 7 minutes, stirring occasionally until the chicken turns golden brown. Add in the soy sauce and dried oregano, stirring well to coat the chicken evenly. Once cooked, remove from heat and set aside.

In another pan, heat a tablespoon of olive oil over medium heat. Add the sliced carrots and cook for about 3 minutes, allowing them to soften slightly. Introduce the chopped red onion and broccoli florets next, seasoning with salt, black pepper, and garlic powder. Cook for an additional 5 minutes, stirring occasionally until the vegetables are slightly caramelized yet remain crisp.

Now it’s time to unite the ingredients! Toss the cooked chicken back into the pan with the sautéed vegetables, stirring everything together. Continue to cook for an additional 2 minutes, allowing the flavors to meld beautifully through gentle stirring.

To plate, create a bed with the fluffy brown rice and generously top it with the delightful stir-fried chicken and vegetables. Feel free to garnish with fresh herbs or a sprinkle of sesame seeds for added flair. Serve hot and savor every bite!