Rinse the brown rice under cold water to remove excess starch. In a pot, bring 2 cups of water to a rolling boil. Add the rinsed rice and a pinch of salt. Reduce the heat, cover, and let it simmer for about 30 minutes or until the rice is tender and the water is fully absorbed.

While the rice cooks, heat 1 tablespoon of olive oil in a large pan over medium heat. Season your diced chicken pieces with garlic powder, paprika, salt, and black pepper. Cook the chicken for 5-7 minutes, stirring occasionally, until it’s golden brown. Add soy sauce and dried oregano, letting the flavors meld together. Once done, remove the chicken from the heat and set aside.

In another pan, heat another tablespoon of olive oil over medium heat. Start by adding the sliced carrots and cook for about 3 minutes. Follow with the chopped red onion and broccoli florets, seasoning the veggies with salt, pepper, and garlic powder. Stir occasionally while cooking for around 5 minutes until the vegetables are slightly caramelized yet still crisp.

Add the cooked chicken back into the pan with the sautéed vegetables. Gently toss everything together and stir-fry for an additional 2 minutes, allowing the flavors to fully blend and heat through.

When ready to serve, plate the fluffy brown rice and top with the colorful stir-fried chicken and vegetables. For an extra touch, garnish with fresh herbs or sprinkles of sesame seeds, if desired. Serve hot and prepare to enjoy every delectable bite!