Yogurt marinated Chicken with Mushrooms and Sweet Potatoes
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
Introduction
As seen in the February 2011 magazine "Real Simple" As seen in the February 2011 magazine "Real Simple"Number of Servings: 4
Ingredients
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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.
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.
Member Ratings For This Recipe
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