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About the Dish

8 ounces Chicken Breast
1/2 teaspoon PeachDish Salt
1/4 cup All Purpose Flour
2 tablespoons Spice Blend
1 small Onion
1 packet Bragg Liquid Aminos
6 ounces Brussels Sprouts
4 ounces Egg Noodles
2 ounces Sour Cream
2 sprigs Parsley
Per Serving
Calories 552
Total Fat 23 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 5 g
Monounsaturated Fat 10 g
Cholesterol 71 mg
Sodium 1312 mg
Total Carbohydrates 55 g
Dietary Fiber 5 g
Sugar 5 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.


Prepare your mise en place: Peel and dice onion. Trim any brown parts from Brussels sprouts and halve through stem end. Pick and chop parsley leaves.
Cut each chicken breast lengthwise into 4 strips. Season on all sides with a total 1/2 teaspoon PeachDish Salt.
In a small bowl, combine flour and 1 tablespoon Paprikash Seasoning. Coat chicken thoroughly with the flour mixture. Reserve the extra flour mixture for later use.
Heat a large skillet over medium-high heat, and add 1 tablespoon oil. Add chicken and cook without turning or stirring 2-3 minutes. Turn over each piece and brown about 2 minutes more. Remove the chicken from the pan, and set aside on a clean plate or bowl. Reduce heat to medium.
Add onion, and cook while stirring about 2 minutes. Add remaining 1 tablespoon cooking oil, remaining 1 tablespoon Paprikash Seasoning and 2 tablespoons reserved flour mixture. Stir thoroughly to combine. Add 1 cup water, 1 packet Bragg Liquid Aminos, Brussels sprouts and egg noodles, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until Brussels sprouts are fully cooked and tender, 8-10 minutes.
Return chicken to the pan along with any resting juices. Simmer 2-3 minutes more. Taste and adjust seasoning as desired with PeachDish salt. Stir in sour cream and parsley. Enjoy!