Yogurt-Marinated Chicken With Mushrooms and Sweet Potatoes

Yogurt-Marinated Chicken With Mushrooms and Sweet Potatoes
Hans Gissinger
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preparation
10
minutes
cooking
55
minutes
Serves 4

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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Charlyne Mattox
February 2011

Nutritional Information

  • Per Serving
  • Calories 470
  • Fat 15 g
  • Sat Fat 2 g
  • Cholesterol 63 mg
  • Sodium 739 mg
  • Protein 35 g
  • Carbohydrate 47 g
  • Sugar 9 g
  • Fiber 6 g
  • Iron 6 mg
  • Calcium 108 mg
What does this mean? See Nutrition 101.

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