In a medium saucepan, bring the low sodium chicken broth to a boil.
Add the rinsed brown rice to the boiling broth, reduce heat to low, cover, and simmer for 25 minutes or until the rice is tender and liquid is absorbed.
While the rice cooks, heat olive oil in a large non-stick skillet over medium heat.
Add the chopped onion and minced garlic to the skillet and sauté for 3 minutes until softened.
Add the chicken breast pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
Add the diced red bell pepper, zucchini, and broccoli florets to the skillet. Cook for another 5 minutes until vegetables are tender-crisp.
Season the chicken and vegetables with dried oregano, ground black pepper, salt, and paprika. Stir well to combine.
Once the rice is cooked, fluff it with a fork and add it to the skillet with the chicken and vegetables. Stir to combine all ingredients evenly.
Cook everything together for 2 more minutes over medium heat to blend flavors.
Remove from heat and sprinkle with chopped fresh parsley before serving.