About the Dish

8 ounces Chicken Breast
1/4 cup Barbecue Sauce
12 ounces Carrot
1/4 cup Buttermilk
1 packet Gulden's Spicy Brown Mustard
2 sprigs Oregano
4 sprigs Parsley
4 ounces Green Onion
3 ounces Salad Greens
1 ounce Pecans
Per Serving
Calories 490
Total Fat 29 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 1060 mg
Total Carbohydrates 31 g
Dietary Fiber 9 g
Sugar 15 g
Protein 32 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.

Wood-Aged Lager

What better complement to barbecue sauce is there than a wood-aged lager? Kentucky's Goodwood Brewing Louisville Lager is a beer made exclusively with Kentucky-grown grains aged on the same white ash wood that goes into a Louisville Slugger. Cool and fresh with some malty goodness, this wood-aged beer will knock this barbecue-glazed chicken out of the park.

Riesling, Mosel, Germany

Rieslings from the Mosel area of Germany are citrusy, lively and often made in a sweeter style. With its heightened acidity, the wine will match perfectly with the sweet and sour nature of the sauce.


MISE EN PLACE • Heat oven to 400° F. • Cut carrot into 1-inch pieces. • Cut onion whites into 1-inch pieces. Finely chop onion greens, keeping whites and greens separate. • Cut or tear greens into bite-size pieces. • Pick and chop parsley and oregano leaves. • Cut each chicken breast lengthwise into 5 strips.
• In a bowl, season chicken with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. • Toss with half of barbecue sauce.
• On a baking sheet, toss together carrots, 1 tablespoon olive oil and 1/4 teaspoon kosher salt. • Spread in a single layer. Roast in oven 10 minutes.
While carrots roast, in a bowl, whisk together 1/4 cup buttermilk (save remaining buttermilk for another use), mustard, 1 tablespoon olive oil, oregano, parsley, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Stir onion whites into carrots. • Clear a space in the center. Add chicken.
Return pan to oven. Roast until chicken is opaque throughout and carrots are tender, 6-8 minutes.
• In a bowl, toss salad greens with buttermilk dressing. • Sprinkle with pecans and onion greens. • Serve chicken with remaining barbecue sauce, carrots and salad. Enjoy!