|2 servings||calories per servings 520||protein serving 36 g||carbs per serving 52 g||total fat per serving 18 g|
Covering all the bases in sweet, savory and satisfying, this dish matches tender herbed chicken with root veggies cooked in a buttery-sweet sauce. Finished with a sprinkling of shaved Parmesan cheese, this dish is prepped, cooked and ready for the dinner table with ease, which means more time to savor every yummy bite.
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||52 g|
|Dietary Fiber||7 g|
MISE EN PLACE
• Peel and mince garlic.
• Cut carrots at an angle into bite-size pieces.
• Cut potato into bite-size pieces.
• Pick and chop parsley and sage leaves.
Place a saucepan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add carrot. Cook, stirring, until carrot begins to sweat, about 1 minute.
• Add potato and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds.
• Add 1 1/2 cups water, honey and 1/4 teaspoon PeachDish Salt. Increase heat to high.
• When water boils, reduce heat. Simmer until potato is almost tender, about 10 minutes.
While vegetables simmer, 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.
• Add 1 tablespoon vegetable cooking liquid to pan. Turn chicken to coat in juices.
• Transfer chicken and juices to a bowl.
• Sprinkle with herbs. Cover to keep warm.
• Increase heat under vegetables to high. Boil until liquid reduces to a glaze, about 6 minutes.
• Remove from heat. Fold in butter and chicken resting juices. Taste and adjust seasoning as desired with PeachDish Salt and pepper.
• Thinly slice chicken against the grain.
• Divide vegetables between 2 plates.
• Top with chicken and juices, Parmesan and microgreens. 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...