Yogurt Marinated Chicken With Sweet Potatoes and Mushrooms
Ready In: 1 hr 5 mins
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.
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