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About the Dish

12 ounces Chicken Breast
1 teaspoon Beautiful Briny Sea Papadopoulos salt
1 teaspoon Ground Cumin
1 small Red Onion
3/4 cup Bulgur Wheat
3-4 ounces Tomato
1 small Lemon
4 sprigs Parsley
1/4 cup AtlantaFresh Greek Yogurt
1 packet Duke's Mayonnaise
1 sprig Dill
2 medium Pita Bread
1 small Lettuce
Per Serving
Calories 677
Total Fat 22 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 6 g
Monounsaturated Fat 8 g
Cholesterol 117 mg
Sodium 1249 mg
Total Carbohydrates 74 g
Dietary Fiber 14 g
Sugar 10 g
Protein 54 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: Peel and halve red onion. Dice 1 half for bulgur pilaf, and slice the other half for gyro garnish, keeping the two cuts separate. Remove stem and halve tomato. Dice 1 half for bulgur pilaf, and cut the other half into thin wedges for gyro garnish. Halve lemon. Juice 1 half, and cut other half into wedges. Pick and chop parsley leaves. Pick and chop dill leaves. Chop lettuce. Halve each pita round into 2 semi-circles, then cut a pocket into each piece. Cut each chicken breast into 4 long strips.
Season chicken pieces on all sides with a total 1/2 teaspoon Sultan Papadopoulos Salt and 1/2 teaspoon ground cumin. Set aside at room temperature.
Heat a saucepan over high heat. Add 1 teaspoon olive oil. Measure out 1/4 cup diced onion, and add to pan. Cook, stirring, until onion begins to become translucent, 2-3 minutes. Stir in bulgur, remaining 1/2 teaspoon cumin, and 1/4 teaspoon Sultan Papadopoulos Salt. Add 1 3/4 cups water, and stir well. When liquid comes to a boil reduce heat to low, cover pot and cook 10 minutes. Remove from heat and let stand, covered, 20 minutes. To finish the pilaf, stir in diced tomato, 1 teaspoon lemon juice (reserve remaining juice) and parsley.
While bulgur is cooking, in a small bowl combine yogurt, mayonnaise, dill and remaining 1/4 teaspoon Sultan Papadopoulos Salt; stir well. Set aside.
Heat a skillet over medium high heat. Add remaining 2 teaspoons olive oil, then add chicken pieces in a single layer. Cook without turning or stirring until browned on the first side, about 2-3 minutes. Flip each piece and continue cooking until fully done, 1-2 minutes more. Remove from heat, and stir in 2 teaspoons lemon juice.
Serve chicken in pita pockets (warmed if desired), and garnished with yogurt sauce, lettuce, tomato wedges and sliced onion. Serve with bulgur pilaf and lemon wedges on the side.