Place the chicken breasts in a large zip-lock bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes, preferably 2 hours.

Cook the Rice

While the chicken is marinating, rinse the brown rice under cold water. In a pot, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender.

Prepare the Broccoli

In a steamer basket, steam the broccoli florets for about 5-7 minutes, or until bright green and tender-crisp. Set aside.

Cook the Chicken

Preheat a grill or skillet over medium-high heat. Remove chicken from marinade and discard the marinade. Cook the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear.

Serve

Slice the chicken and serve it over a bed of brown rice, topped with steamed broccoli and drizzled with additional sweet Thai chili sauce if desired.