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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 600
Total Fat 17 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 7 g
Cholesterol 80 mg
Sodium 690 mg
Total Carbohydrates 81 g
Dietary Fiber 11 g
Sugar 16 g
Protein 32 g
Chef Seth Freedman

Since joining the PeachDish team in 2014 as culinary director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish culinary director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

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!