This Mediterranean-inspired dish combines the smoky flavor of grilled chicken with the earthy sweetness of new potatoes and the rich, mellow taste of roasted garlic. The chicken breasts are brushed with olive oil and seasoned simply before hitting the grill, ensuring they stay juicy and flavorful. Meanwhile, halved new potatoes are grilled until golden and tender, absorbing the smoky essence of the fire. These components come together in warm flour tortillas, layered with a blend of Monterey Jack and white Cheddar cheese, and finished with fresh thyme. It’s a satisfying, protein-packed meal that feels both comforting and fresh, perfect for a summer barbecue or a quick weeknight dinner. The combination of texturesâÂÂcrispy grilled exterior, soft potatoes, and gooey cheeseâÂÂmakes every bite delicious.
Grilled Chicken, New Potato, Roasted Garlic And Fresh Thy
Description
This Mediterranean-inspired dish combines the smoky flavor of grilled chicken with the earthy sweetness of new potatoes and the rich, mellow taste of roasted garlic. The chicken breasts are brushed with olive oil and seasoned simply before hitting the grill, ensuring they stay juicy and flavorful. Meanwhile, halved new potatoes are grilled until golden and tender, absorbing the smoky essence of the fire. These components come together in warm flour tortillas, layered with a blend of Monterey Jack and white Cheddar cheese, and finished with fresh thyme. It&# 226;ÂÂs a satisfying, protein-packed meal that feels both comforting and fresh, perfect for a summer barbecue or a quick weeknight dinner. The combination of texturesâÂÂcrispy grilled exterior, soft potatoes, and gooey cheeseâÂÂmakes every bite delicious.Ingredients
Directions
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Preheat grill to medium-high heat.
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Brush chicken breasts with 1 tablespoon of olive oil and season with salt and pepper to taste.
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Grill chicken breasts on each side for 4 to 5 minutes, or until cooked through. Remove from grill and let rest.
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Toss the halved new potatoes in the remaining olive oil and season with salt and pepper to taste.
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Grill potatoes flesh side down for 2 to 3 minutes until golden brown, then turn over and continue cooking until tender.
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Place 4 flour tortillas on an ungreased baking sheet.
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Spread each tortilla with shredded Monterey Jack and white Cheddar cheese.
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Layer each tortilla with sliced chicken, roasted garlic cloves, and grilled potato halves.
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Sprinkle each tortilla with fresh thyme.
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Stack the prepared tortillas with 2 additional tortillas on top to create sandwiches.
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Brush the top tortillas with vegetable oil.
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Place the sandwiches oil-side down on the grill.
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Cook on one side until golden brown, then flip and cook until the cheese melts.
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Cut sandwiches into quarters and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 335.9kcal
- % Daily Value *
- Total Fat 13.2g21%
- Saturated Fat 2.1g11%
- Cholesterol 42.5mg15%
- Sodium 49.0mg3%
- Total Carbohydrate 34.0g12%
- Dietary Fiber 4.4g18%
- Sugars 1.6g
- Protein 19.5g39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Roast garlic cloves beforehand by wrapping a head of garlic in foil and baking at 400ðF (200ðC) for 40 minutes until soft and sweet.
Ensure chicken is cooked to an internal temperature of 165ðF (74ðC) for safety.
Substitute butter lettuce or spinach for extra freshness inside the sandwiches.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to prevent tortillas from becoming soggy.
