Yogurt-Marinated Chicken With Mushrooms and Sweet Potatoes

Photo by Heather B.
Adapted from realsimple.com

PREP TIME

10

minutes

TOTAL TIME

55

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

55

minutes

SERVINGS

4

servings

Adapted from realsimple.com

Ingredients

  • 1/2

    cup nonfat Greek yogurt

  • 4

    cloves garlic, crushed

  • 1

    tablespoon fresh lemon juice

  • kosher salt and black pepper

  • 4

    4-ounce chicken cutlets

  • 1/4

    cup walnuts

  • 2/3

    cup quinoa, rinsed well

  • 1/4

    cup chopped fresh flat-leaf parsley

  • 1

    tablespoon plus 3 teaspoons olive oil

  • 1

    large sweet potato (about 12 ounces), peeled and thinly sliced

  • 1/2

    pound shiitake mushrooms, stems discarded

  • 1/2

    pound cremini mushrooms, halved if large

  • 2

    sprigs fresh thyme

  • 2

    teaspoons sherry vinegar or red wine vinegar

Directions

1.In a medium bowl, mix together the yogurt, garlic, lemon juice, ¼ teaspoon salt, and ⅛ teaspoon pepper. Add the chicken and turn to coat. Refrigerate for at least 30 minutes and up to 2 hours. 2.Heat oven to 450° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 4 to 5 minutes. Let cool and coarsely chop. 3.Meanwhile, cook the quinoa according to the package directions. Fold in the walnuts, parsley, 2 teaspoons of the oil, ½ teaspoon salt, and ⅛ teaspoon pepper. 4.Divide the potato, mushrooms, and thyme between 2 rimmed baking sheets; toss with 1 tablespoon of the remaining oil, ½ teaspoon salt, and ⅛ teaspoon pepper. Roast, rotating the sheets once, until tender, 13 to 15 minutes. Drizzle with the vinegar and toss gently. 5.Heat the remaining 1 teaspoon of oil in a large cast-iron or other nonstick skillet over medium heat. Wipe the excess marinade off the chicken and cook until golden brown and cooked through, 3 to 4 minutes per side. Serve with the quinoa and vegetables.

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