• 0
  • 0


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

About the Dish

3/4 teaspoon PeachDish Salt
1/2 cup Grits
2 pats Butter
8 ounces Chicken Breast
8 ounces Kale
2 cloves Garlic
1 ounce Sun-Dried Tomatoes
Per Serving
Calories 458
Total Fat 17 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 7 g
Cholesterol 93 mg
Sodium 679 mg
Total Carbohydrates 48 g
Dietary Fiber 6 g
Sugar 6 g
Protein 34 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.


In a small saucepan over medium-high heat, combine 2 1/4 cups water and 1/4 teaspoon PeachDish Salt. When liquid comes to a simmer, stir in the grits, stirring continuously as the liquid returns to a simmer. Reduce heat to medium-low, and cook 15-20 minutes. Using a whisk or flat-edged wooden spoon, stir along the bottom every 5 minutes or so to prevent the grits from scorching. When grits are creamy and tender, turn off the heat, cover the pot and let rest on the stove 10-15 minutes. Stir in butter, and season to taste with kosher salt and freshly ground black pepper.
While grits cook prepare your mise en place: Remove stems from kale, and chop finely; cut or tear leaves into bite-size pieces. Peel and thinly slice garlic. Thinly slice dried tomatoes. Cut chicken breasts lengthwise into thirds.
Season chicken pieces on all sides with a total 1/2 teaspoon PeachDish Salt.
Heat a large skillet over medium-high heat; add 1 teaspoon cooking oil. When the oil is shimmering add chicken pieces in a single layer. Cook without turning or stirring until browned on the first side, about 2-3 minutes. Flip the chicken pieces, and cook on the opposite side until browned and cooked through, 1-2 minutes more. Remove chicken to a plate, and cover to keep warm.
Add remaining 1 teaspoon cooking oil and kale stems to the pan. Cook while stirring until they begin to become translucent, 2-3 minutes.
Reduce heat to low, and stir in garlic and dried tomatoes. Add kale leaves and 1/4 cup water. Cover and cook until kale leaves have wilted, 3-4 minutes. Taste and adjust seasoning as desired with remaining PeachDish Salt.
Divide kale mixture between 2 plates, and top with chicken pieces. Spoon grits on the side. Enjoy!