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About the Dish

6 ounces Carrot
12 ounces Potatoes
2 cloves Garlic
8 ounces Chicken Breast
1/2 teaspoon PeachDish Salt
4 teaspoons Honey
2 sprigs Parsley
2 sprigs Sage
1 ounce Parmesan Cheese
2 pats Butter
1 ounce Microgreens
Per Serving
Calories 510
Total Fat 18 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 105 mg
Sodium 790 mg
Total Carbohydrates 50 g
Dietary Fiber 7 g
Sugar 17 g
Protein 36 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
MISE EN PLACE • Peel and mince garlic. • Cut carrots at an angle into bite-size pieces. • Cut potatoes into bite-size pieces. • Pick and chop herbs leaves.
2
Place a saucepan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add carrot. Cook, stirring, until carrot begins to sweat, about 1 minute.
3
• Add potato and garlic. Cook, stirring, until fragrant, about 30 seconds. • Add 1 1/2 cups water, honey and 1/4 teaspoon PeachDish Salt. Increase heat to high. • When water boils, reduce heat. Simmer until potato is almost tender, about 10 minutes.
4
While vegetables simmer, season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
5
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook, undisturbed, until browned on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes. • Add 1 tablespoon vegetable cooking liquid to pan. Turn chicken to coat in juices.
6
• Transfer chicken and juices to a bowl. • Sprinkle with herbs. Cover to keep warm.
7
• Increase heat under potato to high. Boil until liquid reduces to a glaze, about 6 minutes. • Remove from heat. Fold in butter and chicken resting juices. Taste and adjust seasoning as desired with PeachDish Salt and pepper.
8
• Thinly slice chicken against the grain. • Divide potato and carrot between 2 plates. • Top with chicken, Parmesan, microgreens and sauce. Enjoy!