About the Dish

3/4 cup Pearl Barley
1/2 teaspoon PeachDish Salt
8 ounces Chicken Breast
1 ounce Pecans
2 sprigs Parsley
2 sprigs Oregano
1 Shallot
1 Lemon
2 ounces Spicy Greens
Per Serving
Calories 600
Total Fat 23 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 460 mg
Total Carbohydrates 67 g
Dietary Fiber 11 g
Sugar 3 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.

Hoppy Pale Ale

Dichotomy is the latest addition the Orpheus line up of year round beers. Brewed as a hoppy pale ale meant to provide some hop bitterness to the pale ale malt bill, Dichotomy is a perfect pairing for a herbed chicken breast. The bitterness will help bring forth more of the herb flavor and make the nuttiness of the pecans stand out. If you can't find Dichotomy, we suggest a hoppier pale ale.

Orpheus Dichotomy, Atlanta, Georgia

Sauvignon Blanc - Napa Valley, California

Sauvignon Blancs are perfect for white meats with green herbs, as they are naturally inherent with green herbaceous flavors. American Sauvignon Blancs are much more full-bodied, and are able to take on flavors that are more intense, such as the meatiness of barley and the kick from spicy greens.

Honig Sauvignon Blanc, Napa Valley, California

METHOD

1
• Place a small saucepan with a lid over high heat. Add barley, 1 3/4 cups water and 1/4 teaspoon PeachDish Salt. • When liquid boils, reduce heat, and cover pan. Simmer until barley is tender but not mushy, about 15 minutes. • Drain off any excess liquid. Leave off heat, covered to keep warm.
2
MISE EN PLACE • Pick and chop parsley and oregano leaves. • Peel and mince shallot. • Zest and juice lemon. • Discard any tough greens stems. Cut or tear leaves into bite-size pieces.
3
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
4
• Place a skillet over medium-high heat. Add pecans. Cook, stirring, until pecans are toasted and fragrant, 2-3 minutes. • Transfer pecans to a bowl.
5
• Add 1 teaspoon olive oil to skillet. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes.
6
• Transfer chicken to a bowl. • Sprinkle with herbs. Cover to keep warm.
7
In a large bowl, whisk together shallot, lemon zest, lemon juice and 2 teaspoons olive oil.
8
• Toss barley in dressing. • Fold in greens and pecans. Taste and adjust seasoning as desired with PeachDish Salt.
9
• Thinly slice chicken against the grain. Add any collected resting juices and herbs to barley. • Divide barley mixture between 2 plates. • Top with chicken. Drizzle with a total 1 teaspoon olive oil, and enjoy!

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