Chicken Thighs with Leeks Over Rice

Directions

1. Heat 1 tablespoon of avocado oil in a stainless steel pan over medium heat.

2. Add the leeks to the hot pan and stir. Roughly chop the garlic and add to the leeks. Season with ¾ teaspoon salt and a few turns of black pepper.
3. Squeeze the lemon juice over the chicken (I just did this in the packaging) and season with garlic powder, ½ teaspoon salt, and a few more turns of black pepper.
4. Drizzle with the remaining avocado oil.
5. Add the chicken to the pan with the leeks so they're touching the pan directly, with leeks covering it.
6. Pour the broth into the pot and stir so it gets evenly distributed.
7. Cover the pan and bring to a simmer.
8. Flip the chicken over and add the cover back to the pan. Cook for 20 minutes, until the chicken is fully cooked and falling apart in the best way.