Cooking Light November 2015, Page 127
Chimichurri Steak Tacos with Pickled Vegetables
Though the amount of chicken skin may seem like a lot, it renders out most of its fat so that you only end up with 2.3 ounces after cooking. Use the cilantro stems for the sauce; the leaves will go in the rice. You'll use the parsley stems and carrot trimmings in the stock for Dinner 3 and the broccoli florets in Dinner 5.
Cilantro Yellow Rice
We've found that cooking brown rice like pasta produces the fluffiest grains.