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About the Dish

12 ounces Sweet Potatoes
1/2 teaspoon Beautiful Briny Sea Campfire Salt
2 each Buns
8 ounces Chicken Breast
3 ounces Fontina Cheese
2 ounces Greens
2 tablespoons T. Lish Sweet Garlic Dressing
Per Serving
Calories 598
Total Fat 26 g
Saturated Fat 7 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 5 g
Cholesterol 88 mg
Sodium 1153 mg
Total Carbohydrates 55 g
Dietary Fiber 5 g
Sugar 14 g
Protein 35 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
Heat oven to 400° F. Prepare your mise en place: Peel sweet potato, and cut lengthwise into 1/2-inch wedges that are 3 to 4 inches long. Split buns in half. Cut or tear greens into bun-size pieces.
2
In a mixing bowl combine sweet potato, 2 teaspoons cooking oil and 1/4 teaspoon Campfire salt. Spread pieces evenly on a baking pan, and roast in oven until lightly browned and tender, 12-16 minutes. If desired, toast buns by adding to oven for the last for 2-3 minutes of roasting time.
3
While sweet potatoes are cooking, prep your chicken: Place 1 piece chicken breast in a sturdy plastic bag, and place on a sturdy work surface. Use a meat mallet or the bottom of a skillet to pound chicken until it is an even 1/4 inch thick. Repeat with remaining piece. Season both chicken pieces on all sides with a total 1/4 teaspoon Campfire salt.
4
Heat a large skillet (with a lid) over medium-high heat, and add remaining 1 teaspoon oil. When oil is shimmering, carefully add chicken, and cook until browned on the first side. Flip chicken, top with cheese, add 2 tablespoons water and cover skillet. Cook until cheese is melted and chicken is opaque all the way through, 2-3 minutes. Carefully uncover (the steam is VERY hot and can cause a bad burn), and remove pan from heat.
5
To build sandwiches: Place chicken and cheese on bottom bun, top with greens and drizzle with 2 tablespoons total T.Lish Sweet Garlic dressing (or more to taste). Serve with sweet potato wedges, and enjoy!