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About the Dish

  • PeachDish Salt

    PeachDish Salt

  • Swiss Chard

    Swiss Chard

  • Vidalia Onion

    Vidalia Onion

  • Oregano


  • Garlic


  • Buckwheat Groats

    Buckwheat Groats

  • Vegetable Oil

    Vegetable Oil

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Feta Cheese

    Feta Cheese


Please take the time to read through the entire recipe card before beginning.
Remove chicken breasts, pat dry, and season on all sides with 1 teaspoon of PeachDish salt. Set aside at room temperature while you prepare the other ingredients.
Place water in a small saucepan, and add ½ teaspoon Peachdish salt. Cover, and place over high heat.
Prepare mise en place: Wash the chard, separate the stems and leaves, and chop both finely; peel and chop the onion finely; pick and chop the oregano; peel and finely mince the garlic.
Once the water has come to a boil, reduce heat to medium, and add buckwheat groats, cover, and cook until all of the liquid is absorbed, and the buckwheat is fully cooked, about ten minutes.
While the buckwheat is cooking: Heat a sauté pan over medium heat, coat lightly with ½ teaspoon oil then add the chicken breasts. Cook chicken for about 5 minutes or until lightly browned, and opaque at least 3/4 of the way up. Turn the pieces and cook 2-3 minutes more, or until fully cooked. Remove chicken breasts, and keep them warm.
Return the pan to a medium heat, add 1 teaspoon cooking oil then the onions, oregano, and garlic, and cook while stirring for 2-3 minutes. Add the chard stems, and cook for 2 minutes more. Add the chard leaves, and cook just until they are wilted. Add the groats, cider vinegar, and olive oil, as well as any resting juices from the chicken breasts. Taste and adjust seasoning with Peachdish salt if desired, note that the feta will add some saltiness. Top buckwheat with feta, and serve with the chicken breast.
Serve & Enjoy!