About the Dish

3/4 cup Pearl Barley
1 Edward & Sons Not Chick'n Bouillon Cube
2 pats Butter
8 ounces Chicken Breast
1/4 teaspoon PeachDish Salt
6 ounces Snap Beans
1 clove Garlic
1 tablespoon All Purpose Flour
2 ounces Cherry Tomato
1 teaspoon Bragg Liquid Aminos
1 ounce Pecans
Per Serving
Calories 670
Total Fat 28 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 90 mg
Sodium 800 mg
Total Carbohydrates 72 g
Dietary Fiber 12 g
Sugar 6 g
Protein 34 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.


What could be easier than pairing a barley dish with a beer? Well, there’s more to consider here than barley—we also have sweet tomato and a rich pan gravy to contend with. For this dish, we suggest a porter with deep roasted flavors that should complement the barley, while playing nice with the gravy.

Reformation Stark Porter, Woodstock, Georgia

Pinot Noir - Central Coast, California

Chicken is capable of pairing with a wide range of wines, whether white, rose or red. The pan gravy brings a sense of richness and comfort that I feel would do better with a medium-bodied red wine like a pinot noir. The pinot noir’s earthy truffle notes complement the savory nuances of the barley, and its elegance helps preserve the structural integrity of the vegetables.

Lucia Pinot Noir, Garys’ Vineyard, Santa Lucia Highlands, California


• Place a small saucepan with a lid over high heat. Add barley, bouillon and 1 3/4 cups water. • When liquid boils, reduce heat, and cover pan. Simmer until barley is tender but not mushy, about 15 minutes. • Drain off any excess liquid. Stir in 1 pat butter. Leave off heat, covered to keep warm.
MISE EN PLACE • Peel and mince garlic. • Trim beans. Cut into 2-inch pieces. • Halve tomatoes.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes. • Transfer chicken to a plate.
• Add 1 teaspoon cooking oil to pan. When oil is hot, add beans. Cook, stirring occasionally, until beans begin to darken, about 2 minutes. • Stir in garlic.
• Add remaining 1 pat butter. When butter melts, stir in flour. • Add tomato, liquid aminos and 1/2 cup water. Cook, stirring, until mixture boils. • Reduce heat. Simmer until beans are tender, 4-5 minutes.
Stir in pecans. Taste and adjust seasoning as desired with PeachDish Salt.
• Slice chicken against the grain. • Divide barley between 2 plates. • Top with vegetables, gravy and chicken. Enjoy!