Preheat your oven to 400°F (200°C). On a baking sheet, toss the broccoli florets and diced red bell pepper with 1 tsp of olive oil and a pinch of the sea salt.
Roast the vegetables for 15-18 minutes until they are tender and show slight charred edges.
While the vegetables roast, dice the chicken breast into 1-inch pieces and season them with half of the sea salt and black pepper.
Heat the remaining 1 tsp of olive oil in a medium saucepan over medium heat. Add the chicken and cook for 5 minutes until browned on all sides, then remove the chicken from the pan and set aside.
In the same saucepan, add the minced garlic and dry basmati rice. Toast the rice for 1-2 minutes until it becomes fragrant and slightly translucent at the edges.
Pour in the chicken broth, lemon juice, and the remaining salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for 12-15 minutes until the liquid is fully absorbed.
Remove the pan from the heat and let it sit covered for 2 minutes. Fluff the rice with a fork, then stir in the cooked chicken, roasted vegetables, lemon zest, and fresh parsley before serving.