Servings: 4
Preparation time: 15 minutes
Cooking time: about 30 minutes
Ingredients
4 chicken breasts
1 lemon, juice
15 ml (1 tbsp) Provencal herb mix
180 ml (12 tbsp) olive oil
2 cloves garlic, minced
2 sprigs thyme, leaves removed
4 potatoes, sliced 1/8th
8 slices Gouda, sliced 1/4’’ thick
125 ml (½ cup) Italian green olives
1 tomato
60 ml (4 tbsp) white balsamic vinegar
60 ml (4 tbsp) parsley leaves, chopped
60 ml (4 tbsp) basil leaves, chopped
4 servings cooked green beans
Salt and pepper to taste
Preparation
Preheat the barbecue to maximum
In a bowl, marinate the chicken in the lemon juice, herbes de Provence and 30 ml (2 tbsp) olive oil, 15 minutes.
In another bowl, mix 60 ml (4 tbsp) olive oil, 1 clove garlic, thyme and coat the potatoes with the mixture. Season with salt and pepper.
On the hot barbecue grill, brown the potatoes for 3 to 4 minutes on each side.
Again, brush the potatoes with the prepared mixture and continue cooking indirectly, with the lid closed, for 10 to 15 minutes, depending on the thickness of the potatoes.
In a dish, set the potatoes aside and on top, place the Gouda and let melt.
On the barbecue grill, brown the chicken for 2 minutes on each side, then continue cooking the chicken, cooking indirectly, with the lid closed, for 12 minutes.
In the meantime, on the work surface, finely chop the olives and tomato.
In a bowl, mix the remaining olive oil, vinegar, diced olives and tomatoes, parsley, basil and remaining garlic. Check the seasoning of this salsa.
On each plate, divide the potatoes and gouda, green beans, chicken and salsa over the meat.
