Heat a large fry pan with a medium heat and add in the olive oil

In the meantime, pat the chicken breast dry with paper towels, then cut each one into 1 1/2 inch (4 cm) pieces, and then season the pieces of chicken with salt & pepper

Add the pieces of chicken into the hot fry pan, all in a single layer, fry for 2 to 3 minutes per side, then remove from the pan and set aside

Using the same pan with the same heat, add in the chopped onion, red bell pepper, and garlic, mix continuously

After 4 minutes and the vegetables are lightly sautéed, add in the paprika, quickly mix together, then add in the grated tomatoes, and season with salt & pepper, mix together, then simmer for a few minutes

Once the grated tomatoes have slightly thickened, about 3 minutes, add in the broth, raise it to a high heat, and give it a mix

When it comes to a boil, add in the rice, lower it to a medium heat, and mix together, then mix every 2 to 3 minutes to help release the starch in the rice

After simmering the rice for 10 minutes, which in my case was 8 minutes shy of the rice being cooked through, add the pieces of chicken back into the pan, mix together, and simmer for another 8 minutes or until the rice and chicken are cooked through, then turn off the heat

Add the grated cheese and lemon juice over the rice, and give it one final mix until well mixed together

Serve directly out of the pan or transfer into shallow bowls, garnished with chopped parsley, enjoy!