|2 servings||calories per servings 680||protein serving 38 g||carbs per serving 58 g||total fat per serving 32 g|
Fundido dishes are often covered in melted cheese, but this recipe calls for a light smattering to let the flavors of summer squash, chile and lime shine through. Trust, the dish is just as satisfying as the traditional versions, and better yet - it’s quick and easy, too! The chicken and vegetables are cooked in the same pan for simplicity, while the polenta simmers nearby. The result is a well-seasoned, satisfying meal.
|Nutrition Facts||/ Per Serving|
|Total Fat||32 g|
|Saturated Fat||11 g|
|Trans Fat||0 g|
|Total Carbohydrates||58 g|
|Dietary Fiber||7 g|
• Place a small saucepan with a lid over medium-high heat. Add 2 1/4 cups water and 1/4 teaspoon PeachDish Salt.
• When water simmers, stir in polenta.
• When liquid simmers, reduce heat to medium-low. Cook, stirring occasionally, until polenta is tender and water is absorbed, 15-20 minutes.
MISE EN PLACE
• Peel and slice onion crosswise.
• Peel and finely chop garlic.
• Discard pepper stem and seeds. Halve lengthwise; thinly slice crosswise.
• Halve squash lengthwise. Cut crosswise into 1/4-inch slices.
• Halve lime. Juice 1 half; cut remaining half into wedges.
• Pick and chop cilantro leaves.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. 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.
• Transfer chicken to a plate.
• Add 1 tablespoon cooking oil to pan. When pan is hot, add onion. Cook, stirring, until onion begins to become translucent, about 2 minutes.
• Add garlic and chile pepper. Cook, stirring, until fragrant, about 1 minute more.
• Add squash. Cook, stirring, until squash is tender, about 3 minutes.
• Fold in cilantro, lime juice, cumin and 1/4 teaspoon PeachDish Salt. Taste and adjust seasoning as desired.
Whisk butter into polenta. Taste and adjust seasoning as desired. If polenta is too thick, whisk in a little water.
• Divide chicken between 2 plates.
• Top with squash, and sprinkle with cheese.
• Serve with polenta and lime wedges. 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...