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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 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
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.
2
Season both sides of each chicken breast with a total 1/4 teaspoon PeachDish Salt, and set aside at room temperature.
3
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.
4
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.
5
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.
6
When the chicken has cooled slightly, slice it thinly across the grain. Divide salad between 2 plates or bowls, and top with chicken. Enjoy!