Heat the avocado oil in a large thick-bottomed pot (I use my large Dutch oven) over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until the onion has softened, about 5 minutes.

Stir in the brown rice and garlic and continue cooking and stirring for another 3 minutes.

Add in the lemon zest and juice, rosemary, and chicken broth and stir well.

Carefully place the chicken thighs into the pot, arranging them in a single layer in the liquid so that they aren’t overlapping. 

Cover the pot with a lid and bring it to a full boil. Reduce the heat to low and cook for 40 minutes.

Remove the lid from the pot and add in the chopped broccoli florets. Replace the cover and cook for another 5 to 10 minutes, or until the broccoli has reached your desired doneness and the rice is fully cooked. 

Serve chicken and rice with broccoli with a little grated parmesan cheese on top of the rice and enjoy!