Yogurt-Marinated Chicken with Mushrooms and Sweet Potatoes

This recipe is adapted from the February issue of Real Simple. It was very easy to make, not too long (about 1 hour in all, but only 15 minutes of active work), and we ended up with a complete, balanced meal that fed us two nights. And it was delicious! I rarely cook mushrooms, but I really liked them roasted with the sweet potatoes and with a touch of red wine vinegar. The chicken was great, too, and the quinoa went perfectly with the meal (though you could easily make it without the nuts if you wish). I hope you try this recipe, it’s worth it!

½ Greek yogurt (lactose-free, of course)
4 cloves garlic, peeled and minced
1 Tbsp fresh lemon juice
kosher salt and black pepper
4 4-oz chicken cutlets
¼ cup walnuts and pecans, coarsely chopped and toasted
2/3 cup quinoa, rinsed well
¼ cup chopped fresh flat-leaf parsley
2 Tbsp olive oil, divided
1 large sweet potato, peeled and thinly sliced
1 lb mushrooms, sliced (you can use a mix here)
2 sprigs fresh thyme
2 tsp red wine vinegar



In a medium bowl, mix together the yogurt, garlic, lemon juice, ¼ tsp salt, and ⅛ tsp pepper. Add the chicken and turn to coat. Refrigerate for at least 30 minutes and up to 2 hours.

Preheat oven to 450 ° F. Meanwhile, cook the quinoa according to the package directions. Fold in the nuts, parsley, 2 tsp of the oil, ½ tsp salt, and ⅛ tsp pepper.

Divide the potato, mushrooms, and thyme between 2 rimmed baking sheets; toss with 1 Tbsp of the remaining oil, ½ tsp salt, and ⅛ tsp pepper. Roast, rotating the sheets once, until tender, about 15 minutes. Drizzle with the vinegar and toss gently.

Heat the remaining 1 tsp 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.