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About the Dish

8 ounces Chicken Breast
1 small Lemon
1 teaspoon Spice Blend
1 teaspoon PeachDish Salt
1 cup Quinoa
4 small Spring Onion
3/4 cup Black Beans
1 small Avocado
2 ounces Radish
2 sprigs Cilantro
Per Serving
Calories 619
Total Fat 19 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 5 g
Monounsaturated Fat 9 g
Cholesterol 47 mg
Sodium 540 mg
Total Carbohydrates 77 g
Dietary Fiber 16 g
Sugar 2 g
Protein 37 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.


Prepare your mise en place: Cut lime into wedges. Trim and finely chop green onions. Trim and thinly slice radish. Pick and chop cilantro leaves.
In a shallow bowl, combine chicken breasts, juice from one-fourth of the lime wedges, 1 teaspoon cooking oil, spice mix and 1/4 teaspoon PeachDish salt. Rub to fully and evenly coat chicken breasts. Place chicken in a small, oven-safe dish, and set aside.
Heat a small saucepan over medium heat, and add remaining 1 teaspoon cooking oil. When the oil is hot and shimmery add green onions. Cook, while stirring, 2-3 minutes.
Stir in quinoa, and cook while stirring 2-3 minutes more, or until you hear little crackling noises. Stir in 1 1/2 cups water and 1/4 teaspoon PeachDish salt; increase heat to high.
When the liquid comes to a boil, reduce heat to low, cover pot and simmer 12 minutes. Remove from heat, and stir in black beans with their liquid. Re-cover pot and set aside.
While quinoa simmers, place chicken in the oven. Roast 12-15 minutes, or until fully cooked. Fully cooked chicken is firm to the touch and opaque throughout. Take care not to overcook the chicken, and remember that it will continue to cook a bit after you take it out of the oven—especially if you leave it in the hot baking dish.
While chicken is cooking cut avocado in half lengthwise, and remove pit. Use a spoon to scoop each half from its peel. Cut each half lengthwise into 1/4-inch slices.
To serve, divide quinoa/black bean mixture between 2 plates. Top with chicken and garnish with avocado, radish, cilantro and remaining lime wedges. Enjoy!