Green Tea Chicken Over Spinach & Sprouts with Golden Dressing


8 oz. boneless, skinless chicken breast
3/4 tsp. PeachDish Salt**, divided, plus more to taste
1 tsp. cooking oil*
3 oz. green onion
2 tbsp. water*, divided
1 tsp. matcha powder
1 packet (1 1/2 tsp.) spicy brown mustard

1 tbsp. nutritional yeast
1 tsp. ground turmeric
2 tsp. apple cider vinegar
2 tbsp. olive oil*
4 oz. spinach
4 oz. carrot
1 oz. City Roots sweet mix sprouts
1 oz. sunflower seeds


1. Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.

2. • Cut green onion into 1-inch pieces.
    • Use a vegetable peeler to slice carrot into thin strips.
    • Discard any tough spinach stems.

3. • Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on first side, 3-4 minutes.
    • Flip, and cook until chicken is firm to the touch and opaque throughout, 2-3 minutes.
    • Transfer chicken to a large mixing bowl.

4. Return skillet to medium-high heat. Add green onion. Cook, stirring, until onion is lightly browned and just tender.

5.  • 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.

6. In a bowl, whisk together mustard, nutritional yeast, turmeric, 1/2 teaspoon PeachDish Salt, vinegar, 1 tablespoon water and 2 tablespoons olive oil.

7. • Thinly slice chicken against the grain.
    • Return chicken to bowl. Add spinach, carrot, sprouts and sunflower seeds.
    • Toss gently with dressing, and season to taste with PeachDish Salt. 

8. Divide salad between 2 plates, and enjoy!

Heather Sinyard