In a large skillet, bring 4 cups of water, 1 tsp salt, and 1 tsp pepper to a boil. Add brown rice and quinoa. Cover and reduce heat and allow to simmer for 25 to 30 minutes until rice is tender.
In a small bowl, whisk together coconut milk, 1 tsp salt, 1 tsp pepper, curry powder, and crushed red pepper. Set aside.
Meanwhile, in another large skillet, heat oil over medium heat. Add chicken breast pieces and cook for 3 to 4 minutes just until no longer pink. Remove chicken from pan and place to the side.
Return skillet to medium heat and add onion, garlic and carrots. Cook for 2 to 3 minutes until onions are translucent and carrots slightly tender.
Add coconut milk mixture and bring to boil.
Add zucchini/squash and green beans. Cook for additional 1 to 2 minutes only until squash slightly tender.
Return chicken to curry and remove from heat.
Serve over brown rice/quinoa and enjoy!