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About the Dish

8 ounces Chicken Breast
1/2 teaspoon PeachDish Salt
1 1/4 pounds New Potatoes
12 each Green Onion
3 sprigs Thyme
Per Serving
Calories 452
Total Fat 13 g
Saturated Fat 2 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 7 g
Cholesterol 66 mg
Sodium 566 mg
Total Carbohydrates 53 g
Dietary Fiber 9 g
Sugar 6 g
Protein 30 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 425° F. Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt. Set aside at room temperature.
2
Prepare your mise en place: Cut potatoes into 1-inch pieces. Trim green onions, and cut into 2-inch pieces, keeping white and green parts separate. Pick and chop thyme leaves.
3
Place potatoes and green onion whites on a heavy baking pan. Drizzle with 1 tablespoon olive oil, and sprinkle with thyme leaves. Season with 1/4 teaspoon PeachDish Salt. Place pan in oven, and roast 10 minutes. Remove pan from oven, give potatoes a stir, add onion greens and return to oven to roast until fully tender and lightly browned, about 6 minutes more.
4
While potatoes are cooking, sauté chicken: Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When the oil is shimmering add chicken. Cook without disturbing until browned on the bottom, 3-4 minutes. Flip and continue cooking until the chicken is opaque all the way through, firm to the touch and browned on the second side, 2-3 minutes more. Remove chicken to a plate or small bowl, cover and allow to rest until vegetables have finished roasting.
5
Thinly slice chicken against the grain. Serve with any resting juices, potatoes and green onions.