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About the Dish

  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • Polenta


  • Onion


  • Guero Chiles

    Guero Chiles

  • Summer Squash

    Summer Squash

  • Ground Cumin

    Ground Cumin

  • Cilantro


  • Lemon


  • Butter



Remove chicken breasts, pat dry, and season on all sides with a total 1/4 teaspoon PeachDish Salt. Set aside at room temperature.
In a saucepan over high heat, combine 2 cups water and 1 teaspoon kosher salt. When water is almost to a boil, add polenta and stir vigorously with a whisk. Reduce heat to low, and stir to ensure that polenta does not clump or stick to bottom. Cook and stir intermittently with a whisk or wooden spoon for 12 minutes.
Prepare your mise en place: Peel and thinly slice onion crosswise into rings. Finely chop 2 cloves garlic. Halve and thinly slice chile. Cut squash in half lengthwise, and cut crosswise into 1/4-inch slices. Halve lime, and juice 1 half. Cut the other half into wedges. Pick and chop cilantro leaves.
While polenta is cooking: Heat a sauté pan over medium heat, add 1 tablespoon oil, and add chicken breasts. Cook chicken until lightly browned on bottom and opaque at least 3/4 of the way up, about 5 minutes. Turn and cook until opaque all the way through, 2-3 minutes more. Transfer chicken to a plate, and cover to keep warm.
Return pan to medium heat; add remaining 1 tablespoon cooking oil. Add onion, and cook about 2 minutes. Add garlic and chile, and cook about 1 minute more. Add squash, and cook while stirring 3 minutes. Season with 1/2 teaspoon PeachDish Salt, ground cumin, cilantro and lime juice. Taste and adjust seasoning as desired.
Whisk butter into polenta. Taste and adjust seasoning with additional PeachDish Salt if desired. If polenta is too thick, whisk in a little bit of water.
Divide chicken between 2 plates. Top with hot sautéed vegetables, and sprinkle with queso. Serve with polenta and lime wedges on the side. Enjoy!