North American Chicken and Farro Spring Bowl

Simmer farro in salted water for 25 minutes until chewy. Drain.

Rub chicken with 1 tbsp olive oil, salt, and pepper.

Cook chicken in a grill pan over medium-high heat for 6 minutes per side until cooked through. Rest 5 minutes, then slice.

Heat olive oil in a large skillet over medium-high heat. Add the asparagus pieces and snap peas and cook for 3-4 minutes, tossing frequently, until bright green and crisp-tender with light charred spots. Season with salt and black pepper and remove from heat.

Whisk lime juice and remaining olive oil with a pinch of salt.

Divide farro between bowls. Top with sliced chicken, vegetables, and diced avocado.

Drizzle lime dressing over and scatter cilantro on top with diced tomatoes.