Make sure to carefully follow each step of the instructions for the best results :
- Cook the chicken.
Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and season with salt, black pepper, paprika, and oregano. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is lightly golden and nearly cooked through. - Sauté the vegetables.
Add the onion, garlic, zucchini, and bell pepper to the skillet. Cook for 4 to 5 minutes, stirring often, until the vegetables are tender but still have a little bite. This keeps the skillet fresh and gives the finished dish a better texture. - Add the rice.
Stir in the peas, cooked brown rice, tamari, and chicken broth. Mix well, then let everything cook together for 3 to 5 minutes until the rice is hot and the flavors have blended. If you like a little more texture, let the rice sit for short stretches before stirring so it gets lightly toasty in spots. - Finish the skillet.
Turn off the heat and stir in the green onions, parsley, and lemon juice. The lemon brightens the whole pan and keeps the flavors from feeling too heavy. - Serve warm.
Spoon the chicken and rice into bowls and serve right away. This is the kind of dinner that works beautifully on its own, but it also pairs well with a simple salad or extra roasted vegetables.