Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

About the Dish

  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • Green Onion

    Green Onion

  • White Beans

    White Beans

  • Apple

    Apple

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Sage

    Sage

  • Parsley

    Parsley

  • Butternut Squash

    Butternut Squash

  • Ground Cumin

    Ground Cumin

METHOD

1
MISE EN PLACE • Chop green onions, keeping white and green parts separate. • Rinse and drain beans. • Pick and chop 2 sage leaves (save any extra for another use). • Pick and chop parsley leaves. • Peel and cut squash into 1-inch pieces. • Cut apple into 1/2-inch pieces.
2
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
3
In a mixing bowl combine beans, cider vinegar, apple, sage, green onion greens, parsley, 1 teaspoon olive oil and 1/4 teaspoon PeachDish Salt.
4
• In a large sauté pan over medium-high heat, warm 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until chicken is browned on bottom, 3-4 minutes. • Flip and cook until chicken is cooked through, 2-3 minutes more. Transfer chicken to a plate.
5
• Return pan to medium-high heat. Add 2 teaspoons cooking oil. Add squash, stir briefly, then arrange in a single layer. Cook without stirring until browned on bottom, about 5 minutes. • Season with cumin and 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until browned all over and tender, about 5 minutes more. • Add green onion whites, and cook about 2 minutes more.
6
• Taste and adjust seasoning as desired with remaining PeachDish Salt. • Divide squash mixture between 2 plates. Top with chicken, and serve salad on the side. Enjoy!