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About the Dish

3/4 cup Pearl Barley
8 ounces Chicken Breast
1/2 teaspoon PeachDish Salt
12 ounces Cucumber
6 ounces Peaches
1 small Vidalia Onion
2 tablespoons Apple Cider Vinegar
1 packet Turbinado Sugar
2 sprigs Basil
1 pat Butter
Per Serving
Calories 583
Total Fat 14 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 7 g
Cholesterol 78 mg
Sodium 578 mg
Total Carbohydrates 80 g
Dietary Fiber 14 g
Sugar 16 g
Protein 36 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.

METHOD

1
In a small saucepan with a lid combine barley, 1 3/4 cups water and 1/4 teaspoon kosher salt. Place over high heat. When liquid comes to a simmer cover the saucepan, and reduce heat to low. Cook until barley is tender and all liquid has been absorbed, 15-20 minutes. Remove from heat and set aside, covered, until you are ready to serve dinner.
2
Season all sides of chicken with a total 1/4 teaspoon PeachDish Salt, and set aside at room temperature until needed.
3
While barley is cooking prepare your mise en place: Trim ends of cucumber, halve lengthwise and thinly slice crosswise. Halve peach(es), remove and discard pit; thinly slice. Peel, halve and thinly slice onion. Pick and chop basil leaves.
4
To make salad: In a medium bowl, combine cucumber, peach, onion, vinegar, 1 tablespoon olive oil, sugar, basil and 1/4 teaspoon PeachDish Salt. Mix well. Taste and adjust seasoning with PeachDish Salt.
5
Heat a skillet over medium-high heat. Add 1 teaspoon cooking oil. When the oil is shimmering add chicken. Cook without turning or stirring until browned on the first side, 2-3 minutes. Flip the chicken, and cook on the opposite side until browned and cooked through, 1-2 minutes more. Remove chicken from the pan, and set aside to rest 2-3 minutes.
6
Stir butter into cooked barley. Slice chicken against the grain into 4-5 pieces per breast. Serve chicken with barley and cucumber-peach salad on the side. Enjoy!