Verde Chop | Olivelle The Art of Flavor

Ingredients

• 1 cup Farro
• 2 cups Water
• 1 Tbsp Avocado Oil 
• 1 tsp Lime Fresco Infused Sea Salt
• ½ cup Cilantro Stems, finely diced
• Zest of 1 Lime
• ½ cup Avocado Oil 
• ¼ cup Jalapeño Lime White Barrel Aged Balsamic
• 1 tsp Honey
• 1 Tbsp Sweet Smoked Chili Rub & Seasoning
• 2 Boneless Skinless Chicken Thighs
• 2 Tbsp Sweet Smoked Chili Rub & Seasoning
• 1 Tbsp Lime Fresco Infused Sea Salt
• 1 Tbsp Avocado Oil 
• 1 Tbsp Jalapeño Lime White Barrel Aged Balsamic
• 1 Red Pepper, chopped
• 4 Green Onions, sliced
• ¼ Red Onion, diced
• 1 cup Sugar Snap Peas, sliced
• 1 Jalapeo, chopped (stem and seeds removed)
• 1 Head Cilantro Leaves (about 1 cup)
• 2 Tbsp Fresh Mint leaves, chopped
• ¼ Cup Crumbled Goat Cheese
• ½ Cup Cashews, chopped