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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 507.0
  • Total Fat: 15.4 g
  • Cholesterol: 65.7 mg
  • Sodium: 122.1 mg
  • Total Carbs: 55.3 g
  • Dietary Fiber: 8.1 g
  • Protein: 42.7 g

View full nutritional breakdown of Yogurt marinated Chicken with Mushrooms and Sweet Potatoes calories by ingredient
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Yogurt marinated Chicken with Mushrooms and Sweet Potatoes

Submitted by: FLATFOOTCOP

Introduction

As seen in the February 2011 magazine "Real Simple" As seen in the February 2011 magazine "Real Simple"
Number of Servings: 4

Ingredients

    1/2 Cup non fat Greek Yogurt
    4 cloves garlic, crushed
    1 Tablespoon fresh lemon juice
    Kosher salt and black pepper
    4 4-oz 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 oz) peeled and thinly sliced (Like potato chips)
    1/2 pound shitake mushrooms, stems discarded
    1/2 pound cremini mushrooms, halved if large
    2 sprigs fresh thyme
    2 teaspoons sherry vinegar or red wine vinegar

Directions

Makes 4 servings

In a medium bowl mix together the yogurt, garlic, lemon juice. 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the chiken and turn to coat. Refrigerate for at least 30 minutes and up to 2 hours.

Heat oven to 450 degrees F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally until fragrant 4 to 5 minutes and let cool. Coarsley chop.

Meanwhile cook the quinoa according to the package directions. Fold in the walnuts, parsley, 2 teaspoons of the oil, 1/2 teaspoon salt and 1/8 teaspoon pepper.

Divide the potato, mushrooms and thyme between 2 rimmed baking sheets toss wtih 1 tablespoon of the remaining oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast , rotating the sheets once, until tender, 13 to 15 minutes. Drizzle with the vinegar and toss gentley.

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 perside. Serve with the quinoa and vegetables.

Number of Servings: 4

Recipe submitted by SparkPeople user FLATFOOTCOP.






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Member Ratings For This Recipe

  • Very TASTY!! Especially the sweet potatoes- healthy and tasty! The chicken has a very great taste! My 3 kids even loved it! - 1/25/11

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