Nectarine & Snow Pea Grain Bowls

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, wash and dry the fresh produce. Pit and roughly chop the dates. Pick the mint leaves off the stems. Halve the tomatoes. Halve, pit, and medium dice the nectarine. Halve and peel the onion; finely chop to get 2 tablespoons (you may have extra). In a medium bowl, combine the halved tomatoes, diced nectarine, chopped onion, vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. If desired, remove the tough strings from the snow peas.

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the snow peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the snow peas are lightly browned and the chicken is browned and cooked through. Transfer to a bowl. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. To the pot of cooked farro, add the marinated tomatoes and nectarine (including any liquid), cooked chicken and snow peas, chopped dates, and almonds. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the fried eggs, cheese (crumbling before adding), and mint leaves (tearing just before adding). Enjoy!