In a medium saucepan, bring the chicken broth to a boil.
Add the rinsed brown rice, 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 diced onion and cook for 3 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the chicken 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 carrot, broccoli florets, and red bell pepper to the skillet.
Sprinkle in the dried thyme, salt, and black pepper.
Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender-crisp.
Once the rice is cooked, fluff it with a fork and add it to the skillet with the chicken and vegetables.
Stir well to combine all ingredients and heat through for 2 minutes.
Remove from heat and sprinkle with chopped fresh parsley before serving.