Rating: 3 stars
119 Ratings
  • 5 star values: 25
  • 4 star values: 27
  • 3 star values: 27
  • 2 star values: 22
  • 1 star values: 18
Charlyne Mattox


Credit: Hans Gissinger

Recipe Summary test

10 mins
55 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

470 calories; fat 15g; saturated fat 2g; cholesterol 63mg; sodium 739mg; protein 35g; carbohydrates 47g; sugars 9g; fiber 6g; iron 6mg; calcium 108mg.