Tip: For maximum flavor, sauté the red onion and toast the brown rice in the skillet first. When finished browning the chicken, deglaze the pan with some of the chicken broth to scrape up any brown bits left on the bottom of skillet. When finished, transfer the liquid from the skillet to the casserole dish with the rest of the chicken broth.
Prep time: 10 minutes
Cook time: Approximately 1 hour
2 T. extra virgin olive oil, divided
4 4-oz. boneless, skinless chicken breasts
½ medium red onion, diced
1 c. long-grain brown rice, rinsed and drained
3 c. chicken broth, preferably organic