Rinse the brown rice under cold water until the water runs clear. This helps remove excess starch.

In a pot, bring 2 cups of water to a boil.

Add the rinsed rice and a pinch of salt. Reduce the heat to low, cover the pot, and simmer for about 30 minutes until the rice is tender and the water is absorbed.

In a large pan, heat 1 tablespoon of olive oil over medium heat.

Season the diced chicken with garlic powder, paprika, salt, and black pepper.

Add the seasoned chicken to the pan and cook for 5-7 minutes, stirring occasionally until golden brown and fully cooked.

Once cooked, add the soy sauce and oregano; stir to coat the chicken evenly. Remove from heat and set aside.

In another pan, heat another tablespoon of olive oil over medium heat.

Add the sliced carrots and cook for about 3 minutes.

Then, add the chopped red onion and broccoli florets.

Season the vegetables with salt, pepper, and garlic powder.

Continue to cook for about 5 minutes until the vegetables are slightly caramelized yet still crisp.

Add the cooked chicken to the pan with the veggies.

Toss everything together gently, ensuring the chicken and vegetables are nicely blended.

Stir-fry this mixture for an additional 2 minutes to let the flavors meld.

On serving plates, create a generous bed of brown rice.

Top with the stir-fried chicken and vegetable medley.

Garnish with fresh herbs or a sprinkle of sesame seeds. Serve while hot and enjoy!