About the Dish

8 ounces Chicken Breast
3/4 teaspoon PeachDish Salt
3 ounces Green Onion
1 teaspoon Matcha
2 teaspoons Apple Cider Vinegar
1 tablespoon Nutritional Yeast
1 teaspoon Ground Tumeric
1 packet Gulden's Spicy Brown Mustard
4 ounces Spinach
4 ounces Carrot
1 ounce Microgreens
1 ounce Sunflower Seeds
Per Serving
Calories 430
Total Fat 27 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 770 mg
Total Carbohydrates 16 g
Dietary Fiber 7 g
Sugar 5 g
Protein 33 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.

Ginger-flavored Beer

How many times is a beer brewed until it’s correct? In the case of Second Self Thai Wheat, that number would be 58. It took 58 test batches to get the correct combination of galangal (often called blue ginger) and lemongrass in this wheat beer. The result is a spicy and exotic beer perfect for a dish featuring green tea. Thai Wheat will clear your palate of the spinach and sprouts while the ginger complements the green tea chicken. If Thai Wheat isn't available, look for a beer featuring ginger.

Second Self Thai Wheat, Atlanta, Georgia

Syrah Blend - Rhone Valley, France

As much as I love focusing on the main protein, sometimes it’s the spices and other finishings that provide the predominant flavor in a dish. Rhone blends are savory and peppery, and echo the earthy notes of turmeric and matcha. Rhone blends tend to be relatively full-bodied, but Cotes-Du-Rhones are made in a style that’s easily approachable upon release and won’t overwhelm the chicken or the leafy greens.

Chateau de Saint Cosme ‘Les Deux Albion,’ Cotes-Du-Rhone, France


Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
MISE EN PLACE • Cut green onion into 1-inch pieces. • Use a vegetable peeler to shave carrot into thin strips. • Discard any tough spinach stems.
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes. • Flip chicken. Cook without disturbing until browned on other side and opaque throughout, 2-3 minutes. • Transfer chicken to a large mixing bowl.
Return skillet to medium-high heat. Add green onion. Cook, stirring, until onion is lightly browned and just tender, 1-2 minutes.
• Add 1 tablespoon water. Scrape up any browned bits from bottom of the pan. • Transfer mixture to chicken bowl. Add matcha powder. Toss to coat.
In a bowl, whisk together mustard, nutritional yeast, turmeric, 1/2 teaspoon PeachDish Salt, vinegar, 1 tablespoon water and 2 tablespoons olive oil.
• Thinly slice chicken against the grain. • Return chicken to bowl. Add spinach, carrot, microgreens and sunflower seeds. • Toss gently with dressing, and season to taste with PeachDish Salt.
Divide salad between 2 plates, and enjoy!