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About the Dish

  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • Fingerling Potatoes

    Fingerling Potatoes

  • Parsley


  • Oregano


  • Green Beans

    Green Beans

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Butter


  • Parmesan Cheese

    Parmesan Cheese


Heat oven to 425° F. Prepare your mise en place: Cut potatoes in half lengthwise. Peel and thinly slice 3 cloves garlic. Remove and discard green bean tips, then cut beans in half. Pick and chop oregano and parsley leaves, and combine.
Season both sides of each chicken breast with a total 1/4 tsp. PeachDish Salt, and set aside at room temperature. Place potatoes on a heavy baking pan. Toss with 1 tbsp. olive oil and 1/4 teaspoon PeachDish Salt. Spread out evenly on pan, and roast 15-20 minutes, or until browned and tender.
While potatoes roast, place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When the oil is shimmering add chicken breasts. Cook without turning or stirring until browned on the bottom, 2-3 minutes. Flip and continue cooking until the chicken is opaque all the way through, firm to the touch, and browned on the second side, 1-2 minutes more. Remove chicken from the pan, sprinkle with half of the chopped herbs, and set aside.
Reduce heat to medium; add remaining 1 teaspoon cooking oil. Add green beans, garlic, 1/2 cup water and Bragg Liquid Aminos, and cook while stirring until beans just begin to darken and water is almost evaporated, 4-5 minutes.
Remove skillet from heat, and stir butter into green beans. Taste and adjust seasoning as desired with PeachDish Salt.
When the potatoes come out of the oven, toss with remaining herbs and Parmesan.
Serve chicken over green beans with potatoes on the side. Enjoy!