|2 servings||calories per servings 315||protein serving 30 g||carbs per serving 9 g||total fat per serving 18 g|
Two kinds of olives add surprising depth to this unusual combination of peppery arugula and snap beans. Topped with seared chicken, snap beans and a generous sprinkling of lemon zest, this fast salad becomes a tantalizing and satisfying main dish.
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||7 g|
|Total Carbohydrates||9 g|
|Dietary Fiber||3 g|
Prepare your mise en place: Pick and chop oregano leaves. Pick and chop parsley leaves. Zest lemon, then halve. Slice olives and combine. Trim tips from beans, and cut beans into 2-inch pieces. Remove arugula roots, and cut or tear into bite-size pieces.
Season both sides of each chicken breast with a total 1/4 teaspoon PeachDish Salt, and set aside at room temperature.
Place a skillet over medium-high heat. Add 1 teaspoon olive oil. When the oil is shimmering add chicken. Cook without turning or stirring until browned on the bottom, 3-4 minutes.
Flip chicken and place bean pieces in an even layer around them in the pan. Continue cooking until the chicken is opaque all the way through, firm to the touch, and browned on the second side and beans are slightly cooked but still a bit crunchy, 2-3 minutes. Remove chicken and beans to a plate or bowl. Sprinkle with oregano and lemon zest. Set aside to cool.
In a mixing bowl combine arugula, olives, parsley and Parmesan. Drizzle with remaining 1 teaspoon olive oil and about 1 teaspoon lemon juice, squeezed from 1 of the lemon halves. Add cooked beans, and toss to combine. Taste and adjust seasoning as desired with PeachDish Salt.
When the chicken has cooled slightly, slice it thinly across the grain. Divide salad between 2 plates or bowls, and top with chicken. Enjoy!
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.Learn More...