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About the Dish

8 ounces Chicken Breast
1/4 cup Southern Links BBQ Sweet & Tangy Sauce
12 ounces Carrot
1 packet Gulden's Spicy Brown Mustard
1/4 cup Buttermilk
2 sprigs Oregano
4 sprigs Parsley
4 ounces Green Onion
3 ounces Salad Greens
1 ounce Pecans
Per Serving
Calories 490
Total Fat 28 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

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.


MISE EN PLACE • Cut carrot into 1-inch pieces. • Cut green onion whites into 1-inch pieces. Finely chop onion greens. • Cut or tear greens into bite-size pieces. • Pick and chop parsley and oregano leaves. • Cut each chicken breast into 5 strips.
Season chicken pieces on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• On a baking sheet, toss together carrots, 1/4 teaspoon kosher salt and 1 tablespoon olive oil. • Roast in oven for 10 minutes.
While carrots roast, in a bowl, whisk together mustard, buttermilk, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 tablespoon olive oil, oregano and parsley.
• Remove baking sheet from oven. Stir onion whites into carrots. • Clear a space in the center of your pan. Add chicken strips. • Add chicken strips, then glaze generously with some of the sweet and tangy sauce (use care not to contaminate the container of sauce with raw chicken).
Return pan to oven. Cook until chicken is opaque throughout and carrots are tender, 6-8 minutes.
• In a bowl, toss greens with buttermilk dressing. Sprinkle with pecans and onion greens. • Serve chicken with remaining barbecue sauce, carrots and salad. Enjoy!