In a large pot, bring 4 cups of water to a boil. Add the brown rice, reduce heat, cover, and simmer for 30 minutes or until water is absorbed.

In a skillet, heat olive oil over medium heat. Add diced chicken breast and cook until browned and cooked through, about 7-10 minutes.

Add chopped broccoli, sliced carrots, and diced bell pepper to the skillet with the chicken. Stir-fry for 5-7 minutes until vegetables are tender.

Stir in chickpeas, soy sauce, garlic powder, and ginger. Cook for an additional 2-3 minutes. Serve over cooked brown rice.