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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 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.

METHOD

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.
8
To serve, divide quinoa/black bean mixture between 2 plates. Top with chicken and garnish with avocado, radish, cilantro and remaining lime wedges. Enjoy!