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About the Dish

8 ounces Chicken Breast
1/4 teaspoon PeachDish Salt
6 ounces Snap Beans
2 sprigs Oregano
1 small Lemon
2-4 ounces Arugula
1/4 cup Black Olives
1/4 cup Green Olives
3 sprigs Parsley
1 ounce Parmesan Cheese
Per Serving
Calories 315
Total Fat 18 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 7 g
Cholesterol 95 mg
Sodium 981 mg
Total Carbohydrates 9 g
Dietary Fiber 3 g
Sugar 2 g
Protein 30 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.


Prepare your mise en place: Pick and chop oregano leaves. Pick and chop parsley leaves. Zest lemon, then halve. Slice olives and combine. Trim tips from beans, and cut beans into 2-inch pieces. Remove arugula roots, and cut or tear into bite-size pieces.
Season both sides of each chicken breast with a total 1/4 teaspoon PeachDish Salt, and set aside at room temperature.
Place a skillet over medium-high heat. Add 1 teaspoon olive oil. When the oil is shimmering add chicken. Cook without turning or stirring until browned on the bottom, 3-4 minutes.
Flip chicken and place bean pieces in an even layer around them in the pan. Continue cooking until the chicken is opaque all the way through, firm to the touch, and browned on the second side and beans are slightly cooked but still a bit crunchy, 2-3 minutes. Remove chicken and beans to a plate or bowl. Sprinkle with oregano and lemon zest. Set aside to cool.
In a mixing bowl combine arugula, olives, parsley and Parmesan. Drizzle with remaining 1 teaspoon olive oil and about 1 teaspoon lemon juice, squeezed from 1 of the lemon halves. Add cooked beans, and toss to combine. Taste and adjust seasoning as desired with PeachDish Salt.
When the chicken has cooled slightly, slice it thinly across the grain. Divide salad between 2 plates or bowls, and top with chicken. Enjoy!