About the Dish

12 ounces Chicken Breast
1 teaspoon Beautiful Briny Sea Sultan 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

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

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.

Pale Ale

Did you know there are two types of hops? Bittering hops produce the characteristic bitter flavor found in the IPA. The other style is known as aroma hops. Aroma hops do exactly what you think they would, bringing the smell of hop to beer. For this dish of bold flavors, we suggest a beer using aroma hops so that there’s no bitter flavor to clash with the lemon and yogurt.

Suggestion: Green Flash Styrian Golding Pale Ale, San Francisco, California

Melon de Bourgogne – Muscadet Sevre et Maine, France

It’s called the melon of Burgundy, but this grape was ripped up and transplanted to the western edge of the Loire Valley many years ago. Here, this vibrant white flourishes in the cool climate in and around Nantes and produces a high acid, lemon- and mineral-focused white. It complements the lemon glaze on the chicken and the tangy yogurt sauce while leaving your palate refreshed in the summer heat.

Pairing - Domaine de la Fruitière, Gneiss de Bel Abord - Muscadet-Sèvre et Maine, France


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.