Yogurt-Marinated Chicken with Mushrooms and Sweet Potatoes!

Can I tell you how much I love Real Simple?! I find some of the best recipes from that magazine. I wanted to try this one because we had some sweet potatoes left over from this recipe and it just sounded good..... and the picture in the magazine looked good!

Ingredients:

•  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 (**Quinoa is one of my new favorite foods. It is a great way to get some protein)
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon plus 3 teaspoons olive oil
• 1 large sweet potato, 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

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

- Heat oven to 450. Spread 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, 1/2 teaspoon salt and 1/8 teaspoon pepper.

- Divide the potato, mushrooms, and thyme between 2 rimmed baking sheets; toss with 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 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. 

Recipe from Real Simple, February 2011