Yogurt-Marinated Chicken With Mushrooms and Sweet Potatoes

Serves 4| Hands-On Time: 10m | Total Time: 55m

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.

Nutritional Information

• Per Serving
• Calories 470

• Fat  15g
• Sat Fat  2g
• Cholesterol  63mg
• Sodium  739mg
• Protein  35g
• Carbohydrate  47g
• Sugar  9g
• Fiber  6g
• Iron  6mg
• Calcium  108mg