Grilled Chicken, New Potato, Roasted Garlic And Fresh Thyme Recipe
Servings: 4
Ingredients
- 2 x Boneless chicken breasts
- 3 Tbsp. Extra virgin olive oil
- 8 sm New potatoes halved Salt to taste Freshly-grnd black pepper to taste
- 6 x Garlic cloves roasted
- 6 x Flour tortillas - (6" dia)
- 1/2 c. Shredded Monterey Jack cheese
- 1/2 c. Shredded white Cheddar cheese
- 2 Tbsp. Minced fresh thyme
- 2 Tbsp. Vegetable oil
Directions
- Preheat grill.
- Brush chicken breasts with 1 Tbsp. of extra virgin olive oil and season with salt and pepper to taste. Grill breasts on each side for 4 to 5 min, remove and let rest. Toss the potatoes in the remaining extra virgin olive oil and season with salt and pepper to taste. Grill flesh-side down for 2 to 3 min till golden, turn over and continue cooking till tender.
- Place 4 tortillas on an ungreased baking sheet. Spread each tortilla with 2 Tbsp. of each cheese, 4 slices of chicken, 1 clove of garlic and 4 potato halves. Sprinkle each tortilla with fresh thyme. Stack the 2 layers and cover with the remaining 2 tortillas. Brush the top tortillas with vegetable oil place oil-side down on the grill. Cook on one side till golden, turn over and continue cooking till the cheese melts. Cut into quarters and serve immediately.
- This recipe yields 4 servings.
- Comments: The original recipe title as listed is "Grilled Chicken, New Potato, Roasted Garlic And Fresh Thyme Quesadilla".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 459g | |
| Recipe makes 4 servings | |
| Calories 624 | |
| Calories from Fat 292 | 47% |
| Total Fat 32.83g | 41% |
| Saturated Fat 9.54g | 38% |
| Trans Fat 0.26g | |
| Cholesterol 72mg | 24% |
| Sodium 229mg | 10% |
| Potassium 1746mg | 50% |
| Total Carbs 55.83g | 15% |
| Dietary Fiber 6.0g | 20% |
| Sugars 3.58g | 2% |
| Protein 28.21g | 45% |
