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About the Dish

8 ounces Chicken Breast
1/2 teaspoon PeachDish Salt
1/4 cup White Wine
1 small Yellow 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

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: 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!