Yogurt Marinated Chicken with Mushrooms and Sweet Potatoes

I'm always looking for different ways to make chicken because I get so easily tired of the same old thing. I liked this because the marinade sounded Greek-ish and I like Greek-y things. The marinade gives the chicken a slightly tangy taste and one which I enjoyed!

Yogurt Marinated Chicken with Mushrooms and Sweet Potatoes

Adapted from Martha Stewart Living Magazine

Ingredients

1/2 c nonfat Greek yogurt

4 cloves garlic, crushed

1 tbsp fresh lemon juice

Salt and pepper

4 4oz chicken cutlets (I took 2 chicken breasts and cut them in half to make thinner breasts)

1/4 c pine nuts

1/2 c quinoa or rice

1/4 c chopped fresh parsley

1 tbsp plus 3 tsp olive oil

1 lrg sweet potato, peeled and thinly sliced

1 pkg mushrooms, whatever your fav is, quartered

2 sprigs fresh thyme

2 tsp sherry vinegar or red wine vinegar

Directions

In a medium bowl, mix together the yogurt, garlic, lemon juice, salt and pepper. Add the chicken and toss to coat. Refrigerate for at least 30 min and up to 2 hrs.

Heat oven to 450 degrees. Spread the pine nuts on a baking sheet and toast, 4-5 min. Let cool and set aside.

Meanwhile, cook the quinoa or rice according to directions. For in the pine nuts, parsley, 2 tsp olive oil, some salt and pepper.

Spread the shrooms and potatoes on a baking sheet. Drizzle on olive oil and sprinkle with salt and pepper. Roast, turning once, until tender, 13-15 min. Drizzle with the vinegar.

Heat the remaining 1 tsp olive oil in a large grill pan or cast iron skillet over medium heat. Wipe the excess marinade off the chicken and cook until golden brown and cooked through, 3-4 min per side. Serve with the quinoa or rice and veggies.