Verde Chop

Ingredients

• For the Farro
• 1 cup Farro
• 2 cups Water

• 1 Tbsp Avocado Oil 

  100 ml ∙ $15 250 ml ∙ $28 375 ml ∙ $36 500 ml ∙ $48 750 ml ∙ $68 Add To Cart

• 1 tsp Lime Fresco Sea Salt

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• ½ cup Cilantro Stems, finely diced
• Zest of 1 Lime
• For the Dressing

• ½ cup Avocado Oil 

  100 ml ∙ $15 250 ml ∙ $28 375 ml ∙ $36 500 ml ∙ $48 750 ml ∙ $68 Add To Cart

• ¼ cup Jalapeño Lime Balsamic Vinegar

  100 ml ∙ $13 250 ml ∙ $24 375 ml ∙ $35 500 ml ∙ $39 750 ml ∙ $55 Add To Cart
• 1 tsp Honey

• 1 Tbsp Sweet Smoked Chili Rub

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• 1 tsp Lime Fresco Sea Salt

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• For the Chicken
• 2 Boneless Skinless Chicken Thighs

• 2 Tbsp Sweet Smoked Chili Rub

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• 1 Tbsp Lime Fresco Sea Salt

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• 1 Tbsp Avocado Oil 

  100 ml ∙ $15 250 ml ∙ $28 375 ml ∙ $36 500 ml ∙ $48 750 ml ∙ $68 Add To Cart

• 1 Tbsp Jalapeño Lime Balsamic Vinegar

  100 ml ∙ $13 250 ml ∙ $24 375 ml ∙ $35 500 ml ∙ $39 750 ml ∙ $55 Add To Cart
• For the Salad
• 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