Gluten Free Chicken, Rice & Broccoli

Lately I've struggling with dinner making at our house.  By afternoon we have all the after school busyness, then a quick supper, then off to whatever activity we have that night.  So, with 3rd trimester fatigue and Christmas approaching, quick & easy has been my motto.  This recipe was made up on a whim and my WHOLE family like it and requested I make it again.  It is not paleo since it includes rice, but it is dairy free, gluten free and healthy.  Plus this is kid friendly, quick to make and quick to eat!

Ingredients:
about 2 lbs organic chicken breasts
2-3 Tbsp oil (I used avocado)
1 onion, chopped
4 cloves garlic, minced
1 can mushrooms, drained
1 1/2 cup organic wild rice blend (I found a really good blend for a great price last time I went to Costco)
3 cups vegetable broth (chicken would work great too)
1 lb frozen broccoli florets
salt
pepper
seasoning salt
dried thyme

Heat 2 Tbsp oil in a large pot.  Add onions for a couple minutes.  Add garlic and mushrooms and saute for a couple more minutes.  Add dry rice, saute for a couple minutes.  Add broth and 1 tsp of salt, cover pot and turn heat down to simmer.  Cut chicken breasts into cubes.  Heat remaining 1 Tbsp oil in a large skillet.  Sprinkle chicken with seasoning salt and pepper, saute chicken until it is browned on both sides, it does not need to be cooked through.  Add to rice mixture and continue to simmer for about 30 minutes.  Test if rice is done and add broccoli and thyme for about 10 minutes or until cooked to desired consistency.  Add more salt and pepper if needed.  Serve immediately.

We ate ours with some thawed berries sprinkled with lime juice and a bit of stevia.