Join our community of Solution Seekers!

Yogurt-Marinated Chicken With Mushrooms and Sweet Potatoes

Yogurt-Marinated Chicken With Mushrooms and Sweet Potatoes
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:


  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.
By February, 2011

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
What does this mean? See Nutrition 101 .

Quick Tip

The yogurt in the marinade not only flavors the chicken but also acts as a tenderizer. Try it with lamb, too.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.