|2 servings||calories per servings 480||protein serving 34 g||carbs per serving 49 g||total fat per serving 17 g|
Kale, garlic and dried tomatoes are simply a match made in heaven; each bold flavor stands up to and complements the others. Not to be outdone, lightly seasoned chicken and velvety grits pair harmoniously on the side. It’s a simple and satisfying reminder that good flavors don’t need much fuss, and that a delicious dinner doesn’t need a complicated recipe.
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||49 g|
|Dietary Fiber||5 g|
• In a small saucepan over medium-high heat, combine 2 1/4 cups water and 1/4 teaspoon PeachDish Salt.
• When liquid comes to a simmer, stir in grits, stirring continuously as the liquid returns to a simmer.
• Reduce heat to medium-low, and cook, stirring occasionally, until grits are tender, 15-20 minutes.
• Turn off heat, cover the pot and let rest 10-15 minutes.
• Stir in butter, and season to taste with PeachDish Salt and black pepper.
MISE EN PLACE
While grits cook:
• Remove stems from kale, and chop finely. Cut or tear leaves into bite-size pieces.
• Peel and thinly slice garlic.
• Thinly slice dried tomatoes.
• Slice chicken breasts lengthwise into thirds.
Season chicken pieces on all sides with a total 1/4 teaspoon PeachDish Salt.
• Place a large skillet over medium-high heat. Add 1 teaspoon cooking oil.
• When oil is hot, add chicken. Cook without disturbing until browned on the first side, 2-3 minutes. Flip, and cook until browned and cooked through, 1-2 minutes more.
• Transfer chicken to a plate, and cover to keep warm.
Add 1 teaspoon cooking oil and kale stems to the pan. Cook, stirring until stems begin to become translucent, 2-3 minutes.
• Reduce heat to low. Stir in garlic, tomato, kale leaves and 1/4 cup water. Cover and cook until kale leaves have wilted, 3-4 minutes.
• Taste and adjust seasoning as desired with PeachDish Salt.
• Divide kale mixture between 2 plates. Top with chicken pieces.
• Spoon grits on the side, 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...