Cumin flavored chicken with sticky rice, and broccoli

Three skinless, boneless chicken breast halves

Two big carrot

Handful of mushrooms

One big onion

Two tsp garlic powder

One small tomato

One broccoli head

Two tsp cumin powder

One tbsp dark soy sauce

One tbsp oil

Salt to taste

One and half cup of water

One tsp lime zest (outer skin)

One cup brown rice

Three to four cups water to boil chicken

Peel and cut the carrot into big chunks. Cut the broccoli florets from the stalk. Cut the tomato into two halves. In a big pot add three to four cup water. Add chicken pieces, garlic powder, broccoli stalk, tomato, and salt. Cook ,until the chicken pieces are tender, covering the pot. Switch off the stove, scoop out the chicken pieces, and the broccoli stalk. Discard the broccoli stalk. You can discard the vegetables or you cane preserve the vegetables along with chicken stalk for any future cooking. 

Peel the second carrot, and diagonally slice it , keeping the pieces thin. Also, slice the onion thinly. Cut the mushrooms into 4 pieces. Heat one table spoon of oil in medium. Add the cumin powder. When fine aroma of the spice starts to come, add the sliced vegetables. Add salt to the vegetables. Sauté until the vegetable are tender, yet crunchy. Add the chicken slices. Add soy sauce. Give a good stir. Switch off the stove. 
While cooking the chicken, take big pot. Fill one-fourth of the pot with water, and bring into boil. Wash the rice and pour into the boiling water. Cook the rice until soft. If you need, add more water into rice. Stir the rice occasionally to avoid sticking on the bottom of the pot. Drain the water from the rice, Put the pot back on the stove, keeping heat in medium. Add the preserve chicken stalk, without the vegetables. Add lemon zest. Stir the rice continuously, until the rice becomes sticky.