Yogurt marinated Chicken with Mushrooms and Sweet Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 Cup non fat Greek Yogurt4 cloves garlic, crushed1 Tablespoon fresh lemon juiceKosher salt and black pepper4 4-oz chicken cutlets1/4 cup walnuts2/3 cup quinoa, rinsed well1/4 cup chopped fresh flat leaf parsley1 tablespoon plus 3 teaspoons olive oil1 large sweet potato (about 12 oz) peeled and thinly sliced (Like potato chips)1/2 pound shitake mushrooms, stems discarded1/2 pound cremini mushrooms, halved if large2 sprigs fresh thyme2 teaspoons sherry vinegar or red wine vinegar
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.
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.
Nutritional Info 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
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