chicken breast with braised cabbage & apricot
Disclaimer: I was sent this box for free in return for a review, but this remains my unbiased and honest opinion.
Does anyone get in a cooking rut? because I do. I have a tendency to cook the same staples — just take a look at my Insta. It's all salmon, kale, and avocado. That's because it's quick, easy, comforting, and takes no thought after a long day at work/school.
But sometimes, it's nice to switch things up for a change. To try ingredients in combinations you normally wouldn't. What's nice about meal subscription services is that you don't have to buy more ingredients or spices that you don't need — everything is sent in one box.
So yes, meal subscription services force you (ahem, allow you) to try new recipes that you wouldn't ordinarily try. And for me, trying something different doesn't even mean anything exotic — it just meant a more Southern-style dish.
Cue in PeachDish and their chicken breast with braised cabbage and apricot. This is a different dish for me because 1) I usually don't cook meat (other than the very occasional steak), 2) definitely don't cook cabbage, 3) have never braised veggies, and 4) usually don't cook with dried fruit. But hey — I love trying new things, and this was something new for sure. So let's get right into it:
serves 2 | time: 40 min (20 prep, 20 cook) | Paleo
Note: I omitted the turbinado sugar and used ghee instead of the butter and the cooking oil. I also added roasted carrots and half an avocado as a side.
Note: Full directions on the recipe page.
1. Prep your ingredients: Chop the head of lettuce into half and chop one half into 6 1-inch wedges. Chop the garlic and the green onions. Chop the dried apricots, zest and juice the lemon, and combine that in a bowl with 1/2 cup water.
2. Slice each chicken breast lengthwise so that there are 4 pieces. Season with PeachDish salt. Heat up a pan with cooking oil or butter/ghee and drop the chicken in when the oil is hot. Cook for 2-3 minutes on medium high heat on each side, until browned. Remove from pan.
3. In the same pan, add the lettuce wedges. Press them down gently so that they are all touching the bottom of the pan. Cook on each side on medium heat for 3 minutes.
4. Make room in the center of the pan and add the chopped garlic and most of the green onion. Stir and cook for 2 minutes on medium heat.
5. Add in the lemon juice/apricot mixture — make sure there is at least 1/4 inch liquid covering the bottom of the pan — and cover and cook for 8-10 minutes or until cabbage is soft.
6. Add in the chicken, majoram leaves, and a little bit more ghee/oil if needed (I also added in more salt and Cajun seasoning), and cook for 1-2 minute so that the chicken is warmed. Remove from pan, plate accordingly, and enjoy!
Bonus: If you want a side of roasted veggies (I personally am all about those veggies), take a piece of parchment paper and roast veggies of your choice at anywhere from 375-425 degrees Fahrenheit. I did roasted carrots and they took about as long as the meal took to make at 410.
Note: The nutrition facts for this are available on the site. It comes in at 374 calories, though my dish probably was closer to 600 because of the avocado and carrots. I've stopped counting calories in my personal life, but if this information is useful to you, go forth and use it!
more about Peach Dish
You get at least 8 dishes to choose from each week (2 meat-based and 2 vegetarian), all based on seasonality and availability and with ingredients sourced straight from farms (check out their suppliers here).
Different labels: Seasonal, no added gluten, ribbon series, superfoods, vegetarian
The price: Boxes start around $12.50 / person / meal; can subscribe or buy by box
If you want, you can also buy ingredients by themselves from their online store.
pros & cons
Pros: Cheap, no commitment (no need to subscribe or to pay a membership fee)
Cons: More limited for those with dietary limitations, paying for shipping (though this is discounted if you become a subscriber)