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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 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
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!