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About the Dish

8 ounces Chicken Breast
1/2 teaspoon PeachDish Salt
12 ounces Fingerling Potatoes
4 sprigs Parsley
4 sprigs Oregano
8 ounces Snap Beans
3 cloves Garlic
1 packet Bragg Liquid Aminos
1 pat Butter
1/2 ounce Parmesan Cheese
Per Serving
Calories 480
Total Fat 20 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 8 g
Cholesterol 85 mg
Sodium 760 mg
Total Carbohydrates 41 g
Dietary Fiber 6 g
Sugar 7 g
Protein 34 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
Heat oven to 425° F. Prepare your mise en place: Cut potatoes in half lengthwise. Peel and thinly slice garlic. Remove and discard green bean tips, and cut beans in half. Pick and chop oregano and parsley leaves, and combine.
2
Season chicken on all sides with a total 1/4 tsp. PeachDish Salt.
3
Place potatoes on a heavy baking pan. Toss with 1 tablespoon olive oil and 1/4 teaspoon PeachDish Salt. Spread out evenly on pan, and roast until browned and tender, 15-20 minutes.
4
While potatoes roast, place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When the oil is shimmering add chicken. Cook without disturbing until browned on the bottom, 3-4 minutes. Flip, and cook until chicken is opaque all the way through, firm to the touch, and browned on the second side, 2-3 minutes more. Transfer chicken to a plate, and sprinkle with half of chopped herbs.
5
Reduce heat under skillet to medium. Add remaining 1 teaspoon cooking oil. Add green beans, garlic, 1/2 cup water and Bragg Liquid Aminos, and cook, stirring, until beans just begin to darken and water is almost evaporated, 4-5 minutes.
6
Remove skillet from heat, and stir butter into green beans. Taste and adjust seasoning as desired with PeachDish Salt.
7
When the potatoes come out of the oven, toss with remaining herbs and Parmesan.
8
Serve chicken over green beans with potatoes on the side. Enjoy!