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3 cups low-sodium vegetable broth
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1 medium yellow onion, chopped
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2 cloves garlic, finely chopped
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1 (8-ounce) skinless boneless chicken breast, cut into 3/4-inch cubes
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1 cup long-grain brown rice
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3 cups small broccoli florets
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2 teaspoons chopped fresh thyme
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1/4 cup toasted pine nuts
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