Cook the brown rice according to package instructions. Typically, rinse the rice under cold water, then combine it with 2 cups of water in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for about 20-25 minutes until tender and the water is absorbed.

While the rice is cooking, prepare the chicken breasts. Pat them dry with a paper towel, and season both sides with salt and pepper.

In a large skillet or frying pan, heat 1 tablespoon of oil over medium-high heat. Once hot, add the chicken breasts to the pan and cook for about 5-7 minutes on each side, or until fully cooked through and the internal temperature reaches 165°F (75°C).

In the last minute of cooking, pour the teriyaki sauce over the chicken breasts, coating them well and allowing the sauce to caramelize slightly. Remove the chicken from the pan and let it rest for a couple of minutes before slicing it into thin strips.

In the same skillet, add the sliced carrot and continue to cook for 2-3 minutes until slightly tender. If desired, you can add a splash of water to help steam the carrots.

To assemble the bowls, divide the cooked brown rice among serving bowls. Top each with sliced teriyaki chicken, steamed broccoli, and sautéed carrots.

Garnish each bowl with chopped green onions and a sprinkle of sesame seeds. Serve immediately and enjoy!