Instructions:

• Start by dicing the chicken breasts into bite-sized pieces. Rinse the broccoli florets under cold water and chop them into smaller pieces if necessary. Dice the onion and mince the garlic, setting everything aside for easy access.
• In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, until translucent. Add the minced garlic and sauté for an additional minute, until fragrant.
• Add the diced chicken to the skillet, seasoning with salt, pepper, and paprika. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
• Stir in the uncooked brown rice, mixing well with the chicken and onions. Pour in the chicken broth and bring the mixture to a boil.
• Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 30 minutes, or until the rice is tender and has absorbed most of the broth. After 20 minutes, gently stir in the broccoli florets, allowing them to steam and cook through.
• Once the rice and broccoli are cooked, taste and adjust the seasoning if necessary. If you’re using cheddar cheese, sprinkle it over the skillet, cover, and let it melt for a few minutes before serving. Serve warm, garnished with fresh herbs if desired.