About the Dish

8 ounces Chicken Breast
3/4 teaspoon PeachDish Salt
1 Apple
1/2 cup White Beans
1 ounce Green Onion
1 teaspoon Apple Cider Vinegar
1 sprig Parsley
1 sprig Sage
1 small Butternut Squash
1/2 teaspoon Ground Cumin
Per Serving
Calories 400
Total Fat 13 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 760 mg
Total Carbohydrates 44 g
Dietary Fiber 12 g
Sugar 11 g
Protein 32 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.

Dry Cider

Bull City Sasquash Cider is an odd flavor mix creating a memorable cider. Featuring butternut squash, maple syrup, and Carolina Reaper peppers, this cider is a cornucopia of ingredients. Sasquash makes cider taste even more Autumn thanks to butternut squash. Originally created for a brewing competition focusing on strange ingredients, this cider will be the perfect complement to the butternut in this dish. If you must substitute we suggest you find a cider with squash (best of luck with that suggestion - just choose a dry cider).

Chenin Blanc, Swartland, South Africa

South African winemakers have adopted chenin blanc as their flagship white variety, for which they have coined the term “Steen.” Chenin blancs are known to have an apple sauce note combined with exotic tropical fruits. The flavors will bridge well with apple salad. It’s a friendly and easy-drinking style that’s perfect with everyday poultry.


MISE EN PLACE • Quarter and core apple. Cut into 1/2-inch dice. • Rinse and drain beans. • Chop green onion, keeping white and green parts separate. • Pick and chop parsley leaves. • Pick and chop 2 sage leaves (save any remaining sage for another use). • Peel and halve squash. Discard seeds and fibers. Cut flesh into 1-inch pieces.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
In a large bowl, combine apple, beans, onion greens, vinegar, 1 teaspoon olive oil, parsley, sage and 1/4 teaspoon PeachDish Salt.
• Place a large 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 2 teaspoons cooking oil to pan. When oil is hot, stir in squash. Arrange in a single layer. Cook without disturbing until browned on bottom, about 5 minutes. • Season with cumin and 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until tender and browned all over, about 5 minutes. • Add onion whites. Cook, stirring occasionally, until onion is translucent, about 2 minutes.
• Taste and adjust seasoning as desired with PeachDish Salt. • Divide squash mixture between 2 plates. • Top with chicken. • Serve with white bean salad, and enjoy!