|2 servings||calories per servings 452||protein serving 30 g||carbs per serving 53 g||total fat per serving 13 g|
Thyme-roasted potatoes, crispy sweet onions, and seared chicken, all ready in the blink of an eye! Don’t let the simplicity of this dish fool you, though – the flavors are bold and well matched, making for a satisfying finish to a long day of hard work.
|Nutrition Facts||/ Per Serving|
|Total Fat||13 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||7 g|
|Total Carbohydrates||53 g|
|Dietary Fiber||9 g|
Heat oven to 425° F. Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt. Set aside at room temperature.
Prepare your mise en place: Cut potatoes into 1-inch pieces. Trim green onions, and cut into 2-inch pieces, keeping white and green parts separate. Pick and chop thyme leaves.
Place potatoes and green onion whites on a heavy baking pan. Drizzle with 1 tablespoon olive oil, and sprinkle with thyme leaves. Season with 1/4 teaspoon PeachDish Salt. Place pan in oven, and roast 10 minutes. Remove pan from oven, give potatoes a stir, add onion greens and return to oven to roast until fully tender and lightly browned, about 6 minutes more.
While potatoes are cooking, sauté chicken: Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When the oil is shimmering add chicken. Cook without disturbing until browned on the bottom, 3-4 minutes. Flip and continue cooking until the chicken is opaque all the way through, firm to the touch and browned on the second side, 2-3 minutes more. Remove chicken to a plate or small bowl, cover and allow to rest until vegetables have finished roasting.
Thinly slice chicken against the grain. Serve with any resting juices, potatoes and green onions.
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...