Heat the avocado oil in a large thick-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the diced yellow onion. Sauté the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
Stir in the uncooked brown rice and minced garlic. Continue to cook and stir the mixture for another 3 minutes.
Add the lemon zest, lemon juice, chopped fresh rosemary, and chicken broth to the pot. Stir everything together to combine well.
Carefully place the boneless skinless chicken thighs into the pot. Arrange them in a single layer, ensuring they’re not overlapping.
Cover the pot with a lid and bring the mixture to a full boil. Once boiling, reduce the heat to low and let it simmer for 40 minutes.
After 40 minutes, carefully remove the lid and add the chopped broccoli florets to the pot. Replace the cover and cook for another 5 to 10 minutes.
Once everything is cooked, give the pot a good stir, ensuring the chicken, rice, and broccoli are well combined.
Serve the chicken and rice mixture warm, topped with a sprinkle of fresh herbs if desired.
