Ingredients:

31/2 cups low-sodium vegetable broth

1 medium yellow onion chopped

2 cloves of garlic finely chopped

1(8 ounce ) skinless boneless chicken breast, cut into 3/4 inch cubes

1 cup long grain brown rice

3 cups small broccoli florets

2 teaspoons chopped fresh tyme -Benefits- increases DHA in the brain which protect neurons from premature aging.

1/4 cup toasted pine nuts

Bring 1/2 cup broth to a simmer in a large high-sided skillet over medium heat. Add onion and garlic and cook about 6 minutes or until tender.  Stir in chicken , rice and remaining 3 cups broth.  Bring to a boil. Cover , reduce heat to medium low and simmer 30 minutes . Add broccoli and continue to cook about 15 minutes or until broccoli and rice are tender and all liquid is absorbed.  Remove covered pot from heat and let sit 5 minutes; uncover and fluff with a fork.  Stir in tyme and pine nuts and serve