Rinse the brown rice under cold water. In a saucepan, combine the rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until tender.

While the rice is cooking, heat olive oil in a skillet over medium heat. Season the chicken breast with garlic powder, onion powder, salt, and pepper. Cook for 6-7 minutes on each side until fully cooked. Remove from skillet and let rest.

In the same skillet, add the broccoli, carrots, and peas. Sauté for about 5-7 minutes until the vegetables are tender. You can add a splash of water to help steam them.

Slice the cooked chicken into bite-sized pieces. Serve the chicken over a bed of brown rice with sautéed vegetables on the side.