Yogurt-Marinated Chicken With Mushrooms and Sweet Potatoes

Photo by Hans Gissinger
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 470 calories
    • 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


  1. Check 1/2cup nonfat Greek yogurt
  2. Check 4 cloves garlic, crushed
  3. Check 1tablespoon fresh lemon juice
  4. Check kosher salt and black pepper
  5. Check 4 4-ounce chicken cutlets
  6. Check 1/4cup walnuts
  7. Check 2/3cup quinoa, rinsed well
  8. Check 1/4cup chopped fresh flat-leaf parsley
  9. Check 1tablespoon plus 3 teaspoons olive oil
  10. Check 1 large sweet potato (about 12 ounces), peeled and thinly sliced
  11. Check 1/2pound shiitake mushrooms, stems discarded
  12. Check 1/2pound cremini mushrooms, halved if large
  13. Check 2 sprigs fresh thyme
  14. Check 2teaspoons sherry vinegar or red wine vinegar


  • 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.