Cut the chicken into cubes. Season with lemon juice, salt and black pepper to taste. Reserve.
In a saucepan, sauté the chopped onion with a generous drizzle of olive oil. Shortly after, add the carrot cut into small cubes. Let it cook for 2 minutes and add the steamed rice. Then add 2 cups of hot water and a pinch of salt. Leave on low heat for about 5 minutes.
Meanwhile, in a frying pan with a drizzle of olive oil, fry the chicken until golden on both sides.
Add the broccoli and chicken to the pot with the rice. Let it cook for another 8-10 minutes.
