About the Dish

8 ounces Chicken Breast
1/2 teaspoon PeachDish Salt
1/4 cup White Cooking Wine
1 small Onion
2 cloves Garlic
6 ounces Carrot
3 ounces Celery
2 sprigs Oregano
3/4 cup Quinoa
1 small Edward & Sons Not Chick'n Bouillon Cube
2 sprigs Parsley
Per Serving
Calories 517
Total Fat 14 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 4 g
Cholesterol 88 mg
Sodium 934 mg
Total Carbohydrates 61 g
Dietary Fiber 5 g
Sugar 12 g
Protein 37 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. Peel and mince garlic. Dice carrot. Dice celery. Pick and chop oregano leaves. Pick and chop parsley leaves. Cut chicken into 1-inch pieces.
Season chicken pieces on all sides with a total 1/4 teaspoon PeachDish Salt.
Heat a large skillet (with a lid) over medium-high heat; add 1 teaspoon cooking oil. When the oil is shimmering add chicken pieces in a single layer. Cook without turning or stirring until browned on the first side, 2-3 minutes. Turn chicken pieces, and cook on opposite side until browned and cooked through, 1-2 minutes more. Carefully add cooking wine. Remove chicken pieces and wine to a plate, and cover to keep warm.
Reduce heat to medium, and add 1 teaspoon cooking oil. When the oil is shimmering add onions and garlic. Cook while stirring until onions begin to become translucent, 2-3 minutes.
Stir in carrot, celery, oregano and 1/4 teaspoon PeachDish Salt. Cook while stirring for 2 more minutes.
Stir in quinoa. Add 1 1/2 cups water and bouillon cube, and stir well to combine. Reduce heat to low. Cover and cook until quinoa is tender and liquid is fully absorbed, 15-16 minutes.
Stir in chicken pieces along with any resting juices and parsley.
Divide between 2 plates, and enjoy!