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Yogurt-Marinated Chicken With Mushrooms




Source of Recipe


Real Simple
Yogurt-Marinated Chicken With Mushrooms and Sweet Potatoes

http://img4.realsimple.com/images/0111/yogurt-chicken_300.jpg

* 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, ¨ù teaspoon salt, and ¨û 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¡Æ 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, ¨ö teaspoon salt, and ¨û teaspoon pepper.
4. Divide the potato, mushrooms, and thyme between 2 rimmed baking sheets; toss with 1 tablespoon of the remaining oil, ¨ö teaspoon salt, and ¨û 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.