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Cook the brown rice according to package directions, using no added salt.
Steam the broccoli for 4–5 minutes, until bright green and tender-crisp.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken, paprika, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken reaches 165°F.
Add the garlic and ginger; cook for 30 seconds.
Stir in the soy sauce and lemon juice. Add the broccoli and gently toss to coat.
Divide the brown rice among four bowls and top with the chicken and broccoli mixture. Serve immediately.
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