7 Day Meal Plan. Mon Tues Wed Thurs Fri Sat Sun. Breakfast. Zucchini Breakfast Muffins. Serve with 1/4 cup almonds. Lunch.

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1 7 Day Meal Plan Breakfast Make-ahead berry breakfast parfaits Mon Tues Wed Thurs Fri Sat Sun Breakfast Make-ahead berry breakfast parfaits Breakfast Make-ahead berry breakfast parfaits Breakfast Zucchini Breakfast Muffins Serve with 1/4 cup almonds and 1 apple Breakfast Zucchini Breakfast Muffins Serve with 1/4 cup almonds and 1 apple Breakfast Egg, Tomato and Cheese Breakfast Pizzas Breakfast Egg, Tomato and Cheese Breakfast Pizzas Lunch Chunky Lentil and Vegetable Soup Serve with 10 whole grain crackers Lunch Chunky Lentil and Vegetable Soup Serve with 10 whole grain crackers Lunch Chunky Lentil and Vegetable Soup Serve with 10 whole grain crackers Lunch Chickpea Salad Serve with 2 cups carrots & dip Lunch Lunch Chickpea Salad Serve with 2 cups carrots & dip Southwest Avocado Quinoa Corn Salad Lunch Southwest Avocado Quinoa Corn Salad Supper Supper Baked Sweet Potatoes with Cannellini Beans and Baby Spinach Serve with 2 cups side salad Healthy Stuffed Pizza Peppers Serve with 2 cups steamed veggies Supper Supper Slow Cooker Coconut Quinoa Curry Serve with 2 cups side salad Slow Cooker Broccoli Beef Serve with 2 cups steamed veggies Supper Slow Cooker Beef Bourguignon Serve with 2 cups side salad Supper Sheet Pan Thai Peanut Coconut Chicken with Pineapple Serve with 2 cups steamed veggies Supper Chimichurri Chicken and Rice Serve with 2 cups side salad Snacks Morning: Orange Hemp Heart Energy Bites Evening: 150 calories of your favourite treat Snacks Morning: Apple Hemp Heart Energy Bites Evening: 150 calories of your favourite treat Snacks Morning: kiwi Hemp Heart Energy Bites Evening: 150 calories of your favourite treat Snacks Morning: Orange Hemp Heart Energy Bites Evening: 150 calories of your favourite treat Snacks Morning: Apple Cashews + Raisins - barre3 Evening: 150 calories of your favourite treat Snacks Morning: kiwi Cashews + Raisins - barre3 Evening: 150 calories of your favourite treat Snacks Morning: Apple Cashews + Raisins - barre3 Evening: 150 calories of your favourite treat 1/35

2 Make-ahead berry breakfast parfaits Planned for Breakfast on Friday, October 13, 2017 Source: Prep 10 min Cook 2 min Total 12 min Serving: 4 1 cup large-flake rolled oats 250 ml Course: Breakfast 1 4 cup chopped almonds pecans or walnuts (optional) 1 tbsp ground flax seeds 15 ml (optional) cup 2% plain yogurt 375 ml cup 2% vanilla yogurt 375 ml 2 cups blueberries 2 cups sliced strawberries In a skillet over medium heat, toast large-flake rolled oats and nuts (if using), stirring constantly, for 2 to 3 minutes or until golden and fragrant. Immediately transfer to a bowl and let cool. Stir in flax seeds (if using). In a bowl, whisk together plain yogurt and vanilla yogurt. Alternately layer oat mixture, yogurt and berries in four individual 1-1/2-cup (375 ml) reusable containers with lids or tall glasses. Seal with lids or cover with plastic wrap and refrigerate for at least 8 hours or up to 2 days. 2/35

3 Chunky Lentil and Vegetable Soup shared by One Pot October Planned for Lunch on Friday, October 13, 2017 Adapted from the recipe Chunky Lentil and Vegetable Soup by Riley Prep 10 min Cook 35 min Total 45 min Yields 1.25 cups each originally 1.25 cups each Serving: 8 2 Tbsp olive oil 2 cloves garlic 1 medium onion 3-4 carrots (1/2 lb) 3 ribs celery 15 oz can black beans 1 cup brown lentils 1 tsp cumin 1 tsp oregano 1 2 tsp smoked paprika Course: Soup Cuisine: Vegetarian Amount Per Serving Estimated Cost: $ tsp cayenne pepper Freshly ground black pepper 15 oz can petite diced tomatoes 4 cups vegetable broth 1 2 tsp salt Mince the garlic and dice the onion. Sauté both in a large pot with olive oil over medium heat until the onions are tender. Meanwhile, slice the celery and peel and slice the carrots. Add the celery and carrots to the pot and continue to sauté for about 5 minutes more. Drain the can of black beans and add it to the pot along with the diced tomatoes (with juices), dry lentils, cumin, oregano, smoked paprika, cayenne pepper, and some freshly cracked pepper (10-15 cranks of a pepper mill). Finally, add the vegetable broth, and stir to combine. Increase the heat to medium high and allow the pot to come up to a boil. Once it reaches a boil, turn the heat down to low, place a lid on top, and let it simmer for 30 minutes. After 30 minutes, test the lentils to make sure they are tender. If not, continue to simmer until they are tender.** Taste the soup and add salt as needed (I added 1/2 tsp). Serve hot. 3/35

4 Baked Sweet Potatoes with Cannellini Beans and Baby Spinach shared by One Pot October Planned for Supper on Friday, October 13, 2017 Adapted from the recipe Baked Sweet Potatoes with Cannellini Beans and Baby Spinach by Riley Source: alittlesaffron.com Serving: 4 4 medium-size sweet potatoes unpeeled, scrubbed and pricked all over with a fork 15 ounces cannellini beans rinsed and drained 1 4 cup capers drained Course: Sheet Pan Dinners Cuisine: Vegetarian 1 4 cup golden raisins 1 2 lemon juice of 1 2 teaspoon herbes de Provence 1 teaspoon kosher salt 1 2 teaspoon freshly ground black pepper pinch crushed red pepper flakes 1 tablespoon plus 1 teaspoon extra-virgin olive oil 4 cups packed fresh baby spinach and/or baby arugula Visit alittlesaffron.com to unlock directions. 4/35

5 Hemp Heart Energy Bites Planned for Snacks on Friday, October 13, 2017 Source: Prep 20 min Total 20 min Yields 20 balls originally 20 balls Serving: Whole Pitted Dates 1 2 Cup Almond Butter (or other nut butter) 2 Tbsp Coconut Oil 1 Cup Hemp Hearts 1 3 Cup Unsweetened Coconut 1 2 Cup Enjoy Life Mini Chocolate Chips (optional) Course: Snacks and Sandwiches Process dates almond butter and coconut oil until it forms a blended paste. Mix in Hemp Hearts, coconut and chocolate chips. It will be very sticky so you may have to get right in there and use your hands! Roll into 2 inch balls. You may have to squeeze a little to get them to stick. Place on a baking sheet and let set in the freezer for 1 hour! Take out and enjoy as needed! 5/35

6 Healthy Stuffed Pizza Peppers shared by Back to School with Real Food Planned for Supper on Saturday, October 14, 2017 Source: easyrealfood.com Yields 6 originally 6 Serving: 6 3 large peppers (green red, yellow or orange), halved and cored cups pizza or marinara sauce cups mozzarella cheese grated 3 4 lb. ground beef (optional) Course: Main Course toppings to suit: onions olives, tomatoes, broccoli, pepperoni, cooked and crumbled bacon, etc. Visit easyrealfood.com to unlock directions. 8/35

7 Slow Cooker Coconut Quinoa Curry Planned for Supper on Sunday, October 15, 2017 Source: Yields 6 8 servings originally 6 8 servings Serving: 8 1 medium sweet potato peeled + chopped (about 3 cups) 1 large broccoli crown cut into florets (about 2 cups) 1 2 white onion diced (about 1 cup) 1 (15 oz) can organic chickpeas drained and rinsed 1 (28 oz) can diced tomatoes 2 (14.5 oz) cans coconut milk (either full fat or lite) 1 4 cup quinoa 2 garlic cloves minced (about 1 tablespoon) 1 tablespoon freshly grated ginger 1 tablespoon freshly grated turmeric (or 1 teaspoon ground) 2 teaspoon wheat free tamari sauce 1 teaspoon miso (or additional tamari) teaspoon chili flakes Course: Main Course Amount Per Serving Calories: 507 Add all ingredients to a slow cooker, starting with 1 cup of water. Stir until everything is fully incorporated. Turn the slow cooker to high and cook for 3 4 hours until sweet potato cooks through and the curry has thickened. Add all ingredients to a slow cooker, starting with 1 cup of water. Stir until everything is fully incorporated. Turn the slow cooker to high and cook for 3 4 hours until sweet potato cooks through and the curry has thickened. 12/35

8 Zucchini Breakfast Muffins Planned for Breakfast on Monday, October 16, 2017 Source: Prep 10 min Cook 20 min Total 30 min Serving: 12 Course: Breakfast 2 mashed bananas 2 eggs 1 4 cup almond butter (OR peanut butter) 1 4 cup maple syrup (OR honey) 1 2 cup milk 2 cups old fashioned oats cups shredded zucchini squeezed of excess liquid 1 tbsp baking powder 1 tsp cinnamon 1 2 cup pumpkinseeds (OR any nut) Mix the bananas, eggs, almond butter, maple syrup, and milk in one bowl. Mix the remaining ingredients in a second bowl. Combine the two bowls until just mixed. Portion batter into a greased muffin tin. Bake at 375 F for minutes. Check for doneness by inserting a toothpick into the centre of the muffin. If it comes out clean, they re ready. Let cool and enjoy! Store in the fridge. 14/35

9 Chickpea Salad Planned for Lunch on Monday, October 16, 2017 Source: ohsheglows.com Prep 15 min Total 15 min Yields 3 servings originally 3 servings Serving: 3 1 (15-ounce/425 grams) can chickpeas drained and rinsed 2 stalks celery finely chopped 3 green onions thinly sliced 1 4 cup finely chopped dill pickle Course: Lunch 1 4 cup finely chopped red bell pepper 3 tablespoons homemade vegan mayonnaise or store-bought 1 clove garlic minced teaspoons yellow mustard 2 teaspoons minced fresh dill (optional) teaspoons fresh lemon juice to taste 1 4 teaspoon fine sea salt or to taste Freshly ground black pepper In a large bowl, mash the chickpeas with a potato masher until flaked in texture. Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined. Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste. Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. Or just enjoy it all on its own! 15/35

10 Slow Cooker Broccoli Beef Planned for Supper on Monday, October 16, 2017 Source: chefsavvy.com Prep 10 min Cook 5 hr Total 5 hr 10 min Yields 4-6 originally 4-6 Serving: 6 Course: Main Course 2 pounds chuck steak sliced thin (about 1-inch thick) 1 cup low sodium beef broth 1 2 cup low sodium soy sauce 4 garlic cloves minced 1 4 cup oyster sauce 1 4 cup brown sugar 2 teaspoons sesame oil 2 tablespoons cornstarch 2 heads broccoli cut into florets Add steak, broth, soy sauce, garlic, oyster sauce, brown sugar and sesame oil to a slow cooker. Stir to combine. Cook on low for 4-5 hours or until steak is tender. Reserve ¼ cup of the cooking liquid and whisk in the cornstarch to the reserved liquid. Slowly stir the cornstarch mixture into the slow cooker along with the broccoli and continue cooking on low for an additional 30 minutes or until sauce has thickened and broccoli is tender. Serve immediately with rice and enjoy! 16/35

11 Zucchini Breakfast Muffins Planned for Breakfast on Tuesday, October 17, 2017 Source: Prep 10 min Cook 20 min Total 30 min Serving: 12 Course: Breakfast 2 mashed bananas 2 eggs 1 4 cup almond butter (OR peanut butter) 1 4 cup maple syrup (OR honey) 1 2 cup milk 2 cups old fashioned oats cups shredded zucchini squeezed of excess liquid 1 tbsp baking powder 1 tsp cinnamon 1 2 cup pumpkinseeds (OR any nut) Mix the bananas, eggs, almond butter, maple syrup, and milk in one bowl. Mix the remaining ingredients in a second bowl. Combine the two bowls until just mixed. Portion batter into a greased muffin tin. Bake at 375 F for minutes. Check for doneness by inserting a toothpick into the centre of the muffin. If it comes out clean, they re ready. Let cool and enjoy! Store in the fridge. 18/35

12 Chickpea Salad Planned for Lunch on Tuesday, October 17, 2017 Source: ohsheglows.com Prep 15 min Total 15 min Yields 3 servings originally 3 servings Serving: 3 1 (15-ounce/425 grams) can chickpeas drained and rinsed 2 stalks celery finely chopped 3 green onions thinly sliced 1 4 cup finely chopped dill pickle Course: Lunch 1 4 cup finely chopped red bell pepper 3 tablespoons homemade vegan mayonnaise or store-bought 1 clove garlic minced teaspoons yellow mustard 2 teaspoons minced fresh dill (optional) teaspoons fresh lemon juice to taste 1 4 teaspoon fine sea salt or to taste Freshly ground black pepper In a large bowl, mash the chickpeas with a potato masher until flaked in texture. Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined. Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste. Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. Or just enjoy it all on its own! 19/35

13 Slow Cooker Beef Bourguignon Planned for Supper on Tuesday, October 17, 2017 Source: therecipecritic.com Prep 20 min Cook 9 hr Total 9 hr 20 min Yields 6 originally 6 Serving: 6 Course: Main Course 5 slices bacon finely chopped 3 lbs. boneless beef chuck cut to 1 inch cubes 1 cup red cooking wine 2 cups chicken broth 1 2 cup tomato sauce 1 4 cup soy sauce 1 4 cup flour 3 garlic cloves finely chopped 2 Tablespoons thyme finely chopped 5 Medium Carrots sliced 1 pound baby potatoes (I used tri color) 8 ounce fresh mushrooms sliced fresh chopped parsley for garnish In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker. Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker. Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-8. Garnish with fresh parley and serve with mashed potatoes if desired. 20/35

14 Cashews + Raisins - barre3 Planned for Snacks on Tuesday, October 17, 2017 Source: blog.barre3.com Serving: 1 Our favorite version of GORP (good ol raisins and peanuts) is actually GORC (good ol raisins and cashews)! Feel free to make it your own: GOCC (cranberries and cashews), Course: Snacks and Sandwiches GORW (raisins and walnuts), or the other GORPs (pecans or pistachios). Note: When choosing a dried fruit like cranberries or cherries, be sure that they don t contain any added sugar. These days it s easy to find dried cranberries that are juice-sweetened so they re not too tart. Just remember to read your labels to know what you re putting into that precious body of yours! 1 cup cashews (organic + raw if possible) 1 2 cup raisins organic without added sugar Mix together, and take one handful at a time as a serving! Tip: Feel free to make this your own. Just imagine the possibilities! GOCC (cranberries and cashews), GORW (raisins and walnuts), or the other GORPs (think pecans or pistachios). The trick here is to get a perfect mixture of your two choices to round out the flavor and the nutrient profile. 21/35

15 Egg, Tomato and Cheese Breakfast Pizzas Planned for Breakfast on Wednesday, October 18, 2017 Source: Prep 8 min Cook 5 min Total 13 min Serving: 4 4 whole wheat pita breads about 7 inches (18 cm) diameter 1 cup shredded Mozzarella cheese 250 ml 2 small tomatoes thinly sliced pepper 4 large eggs tsp dried basil 0.5 ml Course: Breakfast 1 8 tsp salt 0.5 ml 2 tsp butter 10 ml 1 Tbsp chopped fresh chives or green onions Preheat oven to 400 F (200 C). Place pita breads on a large baking sheet, overlapping slightly at edges, if necessary. Sprinkle evenly with half of the Mozzarella and top with sliced tomatoes. Sprinkle with pepper to taste. Bake for 3 minutes or until cheese is melted and tomatoes are hot. Meanwhile, in a bowl, whisk together eggs, basil, salt and a pinch of pepper until frothy. In a nonstick skillet, melt butter over medium heat. Reduce heat to medium-low and add egg mixture; cook, scrambling gently for about 1 minute or until just set. Remove pitas from oven. Spoon egg mixture on top, dividing equally. Sprinkle with remaining Mozzarella and chives or green onions. Bake for about 2 minutes or until pitas are crisp around the edges and cheese is melted. 22/35

16 Southwest Avocado Quinoa Corn Salad Planned for Lunch on Wednesday, October 18, 2017 Source: Prep 5 min Cook 25 min Total 30 min Yields 8 servings originally 8 servings Serving: 8 Southwest Avocado Quinoa Corn Salad - the perfect summer salad to bring to BBQ's & potlucks Gluten Free + Vegetarian 1 cup uncooked quinoa rinsed cups vegetable or chicken stock 1 tablespoon olive oil 4 ears fresh corn about 3 cups shucked (kernels removed) 1 2 cup green onions chopped Course: Lunch Amount Per Serving Calories: cup cilantro stems removed and chopped 1 avocado pit removed and diced 1 2 cup cojita cheese or feta cheese 2 tablespoons olive oil 1 tablespoon fresh lime juice 2 teaspoons smoked paprika 1 teaspoon chili powder 1 jalapeno deseeded and chopped 1 small red chilli pepper optional 1 4 teaspoon salt & pepper each Add the quinoa to a fine mesh strainer and rinse with cold water. Add the quinoa to medium sized sauce pan and cover with the stock. Bring quinoa and liquid to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed. about 15 to 20 minutes. Fluff with a fork and transfer to a large bowl and set aside until you need it. Heat oil in a large non-stick skillet over a medium high heat until hot. Add corn kernel and salt and gently toss. Cook without moving for about 2 minutes until the corn until charred on one side, Toss again, and repeat until charred on second side. Continue tossing and charring until well charred all over, about 10 minutes altogether. Remove from the heat and add the bowl with the quinoa. Add the green onions, cilantro, avocado and cheese to the quinoa and corn and toss to mix. In a small bowl whisk together the olive oil, lime juice, paprika, chilli powder, jalapeno & chilli pepper, salt and pepper until combined. Pour the dressing over the salad and toss well to coat everything in the dressing. Taste and season with additional salt, pepper and chilli powder as needed. Serve hot, cold or at room temperature. 24/35

17 Sheet Pan Thai Peanut Coconut Chicken with Pineapple shared by One Pot October Planned for Supper on Wednesday, October 18, 2017 Adapted from the recipe Sheet Pan Thai Peanut Coconut Chicken with Pineapple by Riley Source: carlsbadcravings.com Serving: chicken tenders or approx. 1 1/2 lbs. chicken breasts, pounded thin, cut into tenders size 3 cups fresh pineapple chopped into 1 chunks 3 cups broccoli florets chopped into bite size pieces (not too small) 1 egg whisked 1 2 teaspoon cornstarch Course: Sheet Pan Dinners Cuisine: Thai 1 3 cup smooth peanut butter Thai Peanut Pineapple Marinade/Sauce 1 2 cup coconut milk (lite is fine) 1 3 cup pineapple juice 1 4 cup reduced sodium soy sauce 1 4 cup brown sugar packed 1 tablespoon fish sauce 1 tablespoon lime juice 1 teaspoon sriracha 1 teaspoon dried basil 1 teaspoon garlic powder 1 2 teaspoon ground ginger 1 4 teaspoon black pepper Chicken Breading 3 4 cup salted roasted peanuts 3 4 cup panko 1 3 cup flour 1 3 cup shredded coconut MARINADE: In a medium bowl, whisk Thai Peanut Pineapple Chicken Marinade/Sauce ingredients together. Add 1/3 cup of this Marinade and 2 tablespoons olive oil to a large freezer bag along with chicken. Marinate in the refrigerator 2-6 hours. Refrigerate remaining Marinade/Sauce separately. BROCCOLI: When ready to cook, line a large baking sheet with foil. Lightly grease. Add broccoli to baking sheet and toss with 2 tablespoons olive oil, ½ tablespoon Reserved Marinade, ¼ teaspoon salt and a dash of pepper. Push into a row on the left side of the pan. PINEAPPLE: Toss pineapple with 1 tablespoon olive oil and 1 tablespoon brown sugar. Push into a row on the right side of the pan. 26/35

18 CHICKEN: Add another piece of foil in between the broccoli and pineapple to cradle your chicken you want to create a barrier between the chicken and the pineapple so the pineapple juices don t make the chicken mushy. Spray piece of foil with cooking spray. Add peanuts to food processor and processes until the size of panko breadcrumbs. Add peanuts, panko, flour and shredded coconut to a large freezer bag. Set aside. Add whisked egg to chicken in marinade and stir to evenly combine. Working with a few chicken tenders at a time, remove from marinade, dab off any excess and add to breading mixture. Toss to coat then press mixture firmly into chicken with your fingers to make sure the coating sticks. Line breaded chicken in between the broccoli and chicken. Sprinkle with some of the remaining breading mixture. Bake at 400 degrees F for minutes or until chicken is cooked through (registers 165 degrees F). Broil for a couple minutes for extra crispiness. (Note: the panko will remain pale in color).* THAI PEANUT SAUCE: Meanwhile, add reserved Thai Peanut Sauce to a small saucepan and whisk in cornstarch. Bring to a boil, reduce heat and simmer until slightly thickened. Remove from heat and stir in peanut butter. If sauce becomes too thick, thin with coconut milk. Drizzle baked chicken with sauce or use as a dip. Best served with rice. 27/35

19 Chimichurri Chicken and Rice shared by One Pot October Planned for Supper on Thursday, October 19, 2017 Adapted from the recipe Chimichurri Chicken and Rice by Riley Prep 15 min Cook 40 min Total 55 min Yields 1.25 cups each originally 1.25 cups each Serving: 4 Chimichurri 1 4 cup olive oil extra virgin 2 Tbsp red wine vinegar Course: Main Course Cuisine: American Amount Per Serving Estimated Cost: $ tsp oregano dried 1 4 tsp cumin Pinch red pepper flakes 1 4 tsp salt 1 clove garlic 1 2 cup parsley fresh, chopped 1 2 cup cilantro fresh, chopped Chicken and Rice 1 Tbsp olive oil 3 4 lb. chicken breast boneless, skinless Pinch salt and pepper 1 yellow onion 2 Roma Tomatoes 1 2 cup peas frozen 1 cup long grain white rice 1.5 cups water 1 4 tsp salt Prepare the chimichurri first to allow time for the flavors to blend. Combine the olive oil, red wine vinegar, oregano, cumin, red pepper flakes, and salt in a bowl. Pull the parsley and cilantro leaves from the stem and finely chop them. Mince the garlic. Stir the parsley, cilantro, and garlic into the bowl with the oil, vinegar, and spices. Set the chimichurri aside. Cut the chicken breast into very small pieces, then season with a pinch of salt and pepper. Heat one tablespoon of olive oil in a deep skillet over medium heat. Once hot, add the chicken pieces and sauté until golden brown. While the chicken is browning, dice the onion. Remove the chicken pieces from the skillet once golden brown, and add the diced onion in their place. Sauté the onion until soft (about 5 minutes). 33/35

20 While the onion is sautéing, dice the tomatoes. Once the onions are soft, add the diced tomatoes and sauté for about two minutes more, or until they begin to break down. Add the chicken back to the skillet along with the frozen peas, uncooked rice, water, and 1/4 tsp salt. Briefly stir to combine all the ingredients. Place a lid on the skillet, turn the heat up to medium-high, and let it come to a boil. As soon as it reaches a boil, turn the heat down to low or medium-low, and let it simmer gently for 15 minutes. After 15 minutes, turn the heat off and let it rest for 10 minutes. After letting the rice rest for 10 minutes, remove the lid and fluff with a fork. Pour the prepared chimichurri over the rice and fold it in to combine. Be careful not to vigorously stir the chimichurri into the rice because this will cause it to become sticky and mushy. Taste the chimichurri chicken and rice and season with extra salt if needed. Top with an extra pinch of fresh parsley or cilantro for garnish, then serve. 34/35