In a deep 12-inch skillet with a lid, heat 1 tablespoon of oil over medium-high heat.

Lightly salt chicken pieces and add to the skillet in a single layer. Cook for about 3-4 minutes until golden brown, then flip and cook until the internal temperature reaches 165°F.

Transfer cooked chicken to a bowl and set aside.

In the same skillet, heat remaining oil. Add diced onion, carrot, and a pinch of salt. Sauté for about 5 minutes until softened.

Stir in the uncooked rice and minced garlic, cooking for about 1 minute.

Slowly whisk in the chicken broth and another pinch of salt, scraping any bits from the bottom. Bring to a boil.

Reduce heat and let simmer for 10 minutes, covered.

After 10 minutes, add chopped broccoli, cover, and cook for an additional 3-5 minutes until rice is cooked and broccoli is tender.

Mix in shredded cheese and cooked chicken, stirring until melted and combined.

Adjust salt as needed, remove from heat, and let it sit covered for 10 minutes before serving.