About the Dish

8 ounces Chicken Breast
1/2 teaspoon PeachDish Salt
1/4 cup White Cooking Wine
1 Onion
2 cloves Garlic
6 ounces Carrot
3 ounces Celery
2 sprigs Oregano
3/4 cup Tri-Color Quinoa
1 Edward & Sons Not Chick'n Bouillon Cube
2 sprigs Parsley
Per Serving
Calories 530
Total Fat 14 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 860 mg
Total Carbohydrates 59 g
Dietary Fiber 9 g
Sugar 8 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.


Whenever the menu shifts to winter, we start thinking Saisons. With their sweet malt base, peppery yeast and hop bitterness, Saisons please many palates. For this dish of chicken, earthy quinoa, and mirepoix, a Saison will be the perfect accompaniment. Consider Cambridge Brewing's Working Class Hero, a Saison with citrus.

Pinot Noir, Burgundy, France

Chicken can pair well with white or red wine. Depending on the flavors in the dish and your taste buds, the wine will be selected for you. With the all the colors in this dish, go with a Burgundy due to acidity and structure in the wine. Burgundy goes with ALL birds.


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 with 1/4 teaspoon PeachDish Salt.
• Place a skillet with a lid over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken in a single layer. Cook without disturbing until chicken is browned on bottom, 2-3 minutes. • Turn chicken. Cook without disturbing until browned on other side and opaque throughout, about 2 minutes. • Stir in wine. • Transfer chicken and wine to a plate. Cover to keep warm.
Reduce heat under skillet to medium. Add 1 teaspoon cooking oil. When oil is hot, add onion and garlic. Cook, stirring, until onion begins to become translucent, 2-3 minutes.
Add carrot, celery, oregano and 1/4 teaspoon PeachDish Salt. Cook, stirring, until celery begins to become translucent, about 2 minutes.
Stir in quinoa, 1 1/2 cups water and bouillon. Reduce heat to low. Cover, and simmer until quinoa is tender and liquid is fully absorbed, 15-16 minutes.
Fold in chicken with wine and parsley. Taste and adjust seasoning as desired with PeachDish Salt.
Divide mixture between 2 plates, and enjoy!