Yogurt-Marinated Chicken with Mushrooms & Sweet Potatoes

By jakbdiva

470 calories; 15g fat (2g saturated fat); 63mg cholesterol; 739mg sodium;35g protein;

Ingredients

• 1/2 cup nonfat Greek yogurt
• 4 cloves garlic, crushed
• 1 tbsp fresh lemon jiuie
• Kosher salt and black pepper
• 4 4-oz chicken cutlets
• 1/4 cup walnuts
• 2/3 cup quinoa, rinsed well
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tbsp plus 3 tsp olive oil
• 1 large sweet potato (about 12 oz), peeled & thinly sliced
• 1/2 lb shiitake mushrooms, stems discarded
• 1/2 lb cremini mushrooms, halved if large
• 2 sprigs fresh thyme
• 2 tsp sherry vinegar or red wine vinegar

Preparation

Step 1

1. In a medium bowl, mix together the yogurt, garlic,
lemon juice, 1/4 tsp salt and 1/8 tsp pepper. Add the
chicken and turn t 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 min. Let cool and coarsely chop.

3. Meanwhile, cook the quinoa according to the package
directions. Fold in the walnuts, parsley, 2 tsp of the oil,
1/2 tsp salt and 1/8 tsp pepper.

4. Divide the potato, mushrooms and thyme between 2
rimmed baking sheets; toss with tbsp of the remaining
oil, 1/2 tsp salt, and 1/4 tsp pepper. Roast, rotating the
sheets once, until tender, 13 to 15 minutes. Drizzle with
the vinegar and toss gently.

5. Heat the remaining 1 tsp 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 minute per side. Serve with the quinoa and vegetables.