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About the Dish

8 ounces Chicken Breast
3/4 teaspoon PeachDish Salt
6 small Spring Onion
2 teaspoons Apple Cider Vinegar
1 tablespoon Yeast
1 teaspoon Turmeric
1 packet Gulden's Spicy Brown Mustard
4 ounces Spinach
4 ounces Carrot
Per Serving
Calories 319
Total Fat 18 g
Saturated Fat 2 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 11 g
Cholesterol 61 mg
Sodium 398 mg
Total Carbohydrates 7 g
Dietary Fiber 4 g
Sugar 2 g
Protein 26 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.


Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt. Set aside at room temperature. Prepare your mise en place: Trim green onions, then cut into 1-inch pieces. Use a vegetable peeler to slice carrot into thin strips.
Place a skillet over medium-high heat, and add 1 teaspoon cooking oil. When oil begins to shimmer, carefully place chicken breasts in pan. Cook without moving until browned on the first side, 4-5 minutes. Flip and cook until chicken is firm to the touch and opaque all the way through, 3-4 minutes. Remove chicken to a large mixing bowl. Return the skillet to medium-high heat, and add green onions. Cook while stirring until the onions have lightly browned and become slightly tender.
Add 1 tablespoon water, and scrape up any of the brown bits from the bottom of the pan. Transfer the onions and liquid to the chicken bowl. Toss together with matcha powder. Let stand while you prepare your salad dressing.
To the cider vinegar jar, add 2 tablespoons olive oil, remaining 1 tablespoon water, nutritional yeast, turmeric, mustard and 1/2 teaspoon PeachDish Salt. Shake well to thoroughly combine. When chicken breasts are cool to the touch, slice thinly across the grain.
Return chicken pieces to the mixing bowl, along with spinach, carrot and sprouts.
Dress and season to taste with PeachDish Salt, and toss gently to combine. Enjoy!