Rinse the Rice: Place the black rice in a fine-mesh sieve and rinse under cold running water until the water runs clear.​

Cook the Rice: In a medium saucepan, combine the rinsed rice, 2 cups of water, and a pinch of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 30 minutes, or until the water is absorbed and the rice is tender.​

Steam and Fluff: Remove the saucepan from heat and let it sit, covered, for an additional 10 minutes. Then, fluff the rice with a fork.​

Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides with garlic powder, paprika, salt, and pepper.​

Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for about 3-4 minutes on each side, until golden brown. The chicken doesn’t need to be fully cooked at this stage.​

Remove and Set Aside: Transfer the seared chicken to a plate and set aside.​

Sauté Aromatics: In the same skillet, melt the unsalted butter over medium heat. Add the chopped onion and cook for 2-3 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.​

Deglaze the Pan: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.​

Add Vegetables: Add the broccoli florets and sliced red bell pepper to the skillet. Stir to combine.​

Combine Chicken and Simmer: Return the seared chicken breasts to the skillet, nestling them among the vegetables. Reduce the heat to low, cover, and let simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.​

Plate the Dish: Spoon a serving of black rice onto each plate. Top with a chicken breast and a portion of the vegetables.​

Garnish: Sprinkle chopped fresh parsley over the top and serve with lemon wedges on the side.​