In a small bowl mix together the salt, pepper, onion powder, and garlic powder.
Place the chicken onto a cutting board and cut into chunks or strips. Sprinkle the seasoning on the chicken. Set the chicken aside.
Heat a couple of tablespoons of olive oil over medium-high heat, and once it's hot, add the chicken. Cook until browned on both sides, cooked through, and no longer pink on the inside.Remove the chicken from the pan and set it aside.
Heat another tablespoon of olive oil, add the onions, and cook for about 3-4 minutes or until translucent.
Add in the garlic and cook for another 2 minutes until fragrant.
Then pour in the chicken broth and bring it to a boil. Reduce to a simmer and let it cook down for about 2-3 minutes.
Then, stir in the broccoli and add the chicken back into the pot. Please note you should cook the frozen "steam in bag" broccoli ahead of time using the microwave instructions on the back of the bag.
Give the chicken and rice mixture a couple of stirs and let it cook for about 2-3 minutes until the broccoli and chicken are hot. There should still be some chicken broth at the bottom of the pan. Don't worry; the rice will absorb this and create a creamy, cheesy sauce in the next step.
Reduce heat to low, and add the cooked brown rice, shredded cheddar cheese, and parmesan cheese to the pan.
Stir until all ingredients are mixed and the shredded cheddar melts.
Taste for salt and pepper and serve hot!