Yogurt Marinated Chicken With Sweet Potatoes and Mushrooms

Name: Yogurt Marinated Chicken With Sweet Potatoes and Mushrooms
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 1/2 cup nonfat Greek yogurt; 4 garlic cloves, crushed; 1 tablespoon fresh lemon juice; salt and pepper; 16 ounces chicken cutlets; 1/4 cup walnuts; 2/3 cup quinoa, rinsed well; 1/4 cup chopped fresh flat-leaf parsley; 4 teaspoons olive oil; 1 large sweet potato; 8 ounces mushrooms, pre-sliced; 2 sprigs fresh thyme; 2 teaspoons sherry wine vinegar (or red wine vinegar)

Submitted by treehuggingmom

"My family adored this all-in-one meal that I made for a weeknight family meal. Whew, it took some organization on my part to get it all done first-time (I was also making dessert and baking bread, go figure), but I think it will be an easy meal to repeat. I've reworked the recipe directions to make it easier to follow. I neglected to add the thyme and the vinegar to the vegetables, and I think they could have used a little something so will make sure I add it next time, however my family loved it as it was. To make the cutlets called for in the recipe, either slice chicken breast into 1/3-inch-thick slices, or place your chicken breasts into thick zip-seal bags, leave bag partly open, and pound gently with the flat side of a tenderizing tool (basically a heavy flat square with a handle like a hammer) until about 1/3-inch thick; cut to the size pieces you want. This recipe is based on one published by Real Simple.com"

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Ready In:: 1hr 5mins
Ingredients:: 13
Serves:: 4

ingredients

¹⁄₂ cup nonfat Greek yogurt
4 garlic cloves, crushed
1 tablespoon fresh lemon juice
salt and pepper
16 ounces chicken cutlets
¹⁄₄ cup walnuts
²⁄₃ cup quinoa, rinsed well
¹⁄₄ cup chopped fresh flat-leaf parsley
4 teaspoons olive oil
1 large sweet potato
8 ounces mushrooms, pre-sliced
2 sprigs fresh thyme
Optional
2 teaspoons sherry wine vinegar (or red wine vinegar)

directions

Mix together yogurt, garlic, lemon juice, 1/2 tsp salt and 1/8 tsp pepper. Add the chicken cutlets and turn to coat. Refrigerate 30 minutes or up to 2 hours.
Preheat oven to 450°F.
In a pot over medium-high flame, bring quinoa plus 1-1/3 cups water to a boil, then reduce heat to low and cover. Cook 10 minutes or until all water has been absorbed.
While quinoa is cooking, toast walnuts on a rimmed baking sheet in the oven, tossing occasionally, 4 to 5 minutes, until fragrant. Cool, then chop.
When the quinoa is done, fold in walnuts, parsley, 1-1/2 teaspoons of the oil, ½ teaspoon salt, and â…› teaspoon pepper into the quinoa.
While the quinoa and walnuts are cooking, peel the sweet potato and thinly slice.
Toss sweet potato with mushrooms, thyme, 1-1/2 teaspoons of the remaining oil, ½ teaspoon salt, and â…› teaspoon pepper. Lightly spray the rimmed baking sheet with cooking oil spray, and spread potatoes in single layer, with mushrooms on top. Roast in oven until tender, 13 to 15 minutes.
While the vegetables are cooking, 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.
Drizzle vegetables with the vinegar, as desired, and toss gently.
Serve chicken with the quinoa and vegetables.