This one-pot chicken and rice recipe is balanced and worth repeating.
INGREDIENT
– 1 Tbsp avocado oil– 1 yellow onion diced– 5 cloves garlic minced– 1 cup uncooked brown rice– 2 cups chicken broth– 2 tsp lemon zest– 2 Tbsp lemon juice– 1 Tbsp fresh rosemary finely chopped– 4 to 6 boneless skinless chicken thighs about 1.5 to 2 pound– 1 large crown broccoli chopped into floret
Heat avocado oil in a large thick-bottomed pot (like my Dutch oven) over medium-high heat. Sauté the chopped onion for 5 minutes, stirring occasionally, until softened.
Step 1
INSTRUCTIONS
Add the brown rice and garlic and cook for 3 more minutes. Stir in rosemary, lemon zest and juice, and chicken broth.
Step 2
Put the chicken thighs in the pot in a single layer to avoid overlap. Lid the pot and boil it. Cook for 40 minutes on low heat.
Step 3
Add chopped broccoli florets to the pot without the lid. Replace the cover and cook for 5–10 minutes until the broccoli and rice are done.
Step 4
Enjoy chicken and rice with broccoli and grated parmesan cheese on top!