|2 servings||calories per servings 430||protein serving 33 g||carbs per serving 16 g||total fat per serving 27 g|
Matcha is a specially processed, powdered green tea known for its complex, verdant flavor and superfood nutritional status. In this preparation, it’s tossed with warm seared chicken so that its delicate flavor is preserved. Nutritional yeast and turmeric, which deliver savory and earthy flavors to a quick vinaigrette, also lend a power-pack of anti-inflammatory and antioxidant nutrients they’re famous for. A mix of crisp spinach and carrot ribbons act as a base that’s refreshing and satiating.
|Nutrition Facts||/ Per Serving|
|Total Fat||27 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||16 g|
|Dietary Fiber||7 g|
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
MISE EN PLACE
• Cut green onion into 1-inch pieces.
• Use a vegetable peeler to shave carrot into thin strips.
• Discard any tough spinach stems.
• Place a skillet 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 chicken. Cook without disturbing until browned on other side and opaque throughout, 2-3 minutes.
• Transfer chicken to a large bowl.
Return skillet to medium-high heat. Add green onion. Cook, stirring, until onion is lightly browned and just tender, 1-2 minutes.
• Add 1 tablespoon water. Scrape up any browned bits from bottom of the pan.
• Transfer mixture to chicken bowl. Add matcha powder. Toss to coat.
In a bowl, whisk together mustard, nutritional yeast, turmeric, 1/2 teaspoon PeachDish Salt, vinegar, 1 tablespoon water and 2 tablespoons olive oil.
• Thinly slice chicken against the grain.
• Return chicken to bowl. Add spinach, carrot, microgreens and sunflower seeds.
• Toss gently with dressing. Season to taste with PeachDish Salt.
Divide salad between 2 plates, and 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...