Heat a skillet over medium heat for 3 minutes. Add the chicken, salt and pepper and cook, stirring occasionally, for 5 to 7 minutes, or until the meat is cooked through and no longer pink. Remove the cooked meat from the skillet and set aside. Drain the skillet and place it back on the burner.
Add the olive oil, green onions, garlic and jalapeño peppers (if using). Cook for 3 to 5 minutes, or until veggies are soft and fragrant. Add rice and chicken broth. Bring to a boil and reduce heat to Low. Cover and simmer for 15 minutes.
At the 7-9-minute mark, add the broccoli and re-cover. Stir after 15 minutes of simmering, add the cooked chicken and cheese and re-cover for 2 to 3 minutes. Serve warm!