Place cilantro, orange juice,
4 tablespoons olive oil, lime juice,
garlic, and 1 teaspoon salt in a large
resealable bag or container; add
chicken. Refrigerate for 6 to 8 hours.
Preheat oven to 450°. Line a rimmed
baking sheet with foil.
Toss together sweet potatoes and
remaining 2 tablespoons oil on
prepared pan. Sprinkle with pepper
and remaining 1 teaspoon salt.
Bake for 20 minutes, stirring halfway
through baking.
Bring broth to a boil over medium-high
heat in a large saucepan. Add farro, and
reduce heat to medium-low. Cover and
cook for 20 minutes; drain.
Heat a large grill pan over medium-high
heat, and spray with cooking spray.
Remove chicken from bag, discarding
marinade. Add chicken to pan; cook
until browned and an instant-read
thermometer inserted in thickest
portion registers 165°, 3 to 6 minutes
per side. Remove from heat, and let
stand for 5 minutes.
Place about ½ cup farro each in
4 serving bowls. Top with chicken,
beans, sweet potatoes, and avocado.
Serve immediately with lime wedges
and cilantro.
