What
you need,
½
cup plain Greek yogurt
4
cloves of garlic, minced
1
tbsp. fresh lemon juice
Salt
and Pepper
4
4oz. chicken cutlets, I just used 2 breasts cut into pieces and pounded flat
¼
cup pine nuts, toasted
1
cup quinoa, rinsed
¼
cup fresh flat leaf parsley, chopped
1
tbsp. lemon juice
Salt
and Pepper
1
tbsp. + 3 tsp. olive oil
1
large sweet potato, peeled and sliced into thin rounds
1
lb. button mushrooms or any mushroom you like, halved or quartered.
2
sprigs fresh thyme
2
tsp. red wine vinegar
Preheat
the oven to 450 degrees.
In
a medium bowl stir together the yogurt, garlic, lemon juice, ¼ teaspoon salt
and 1/8 teaspoon of pepper. Add the chicken and turn to coat. Refrigerate for
at least 30 minutes and up to 2 hours.
Meanwhile
cook the rinsed Quinoa according to the package directions. Fold in the toasted
pine nuts and the parsley along with 2 teaspoons of the olive oil, the lemon
juice and salt and pepper to taste.
Cover
and set aside
In
a large bowl toss the sliced sweet potato and the mushrooms with 1 tablespoon
of the olive oil.
Season
them with salt and pepper and the thyme springs. Lay them in a single layer on
a baking sheet. Roast the veggies, stirring halfway for about 15 minutes until
the potatoes are tender and lightly browned.
Drizzle on the vinegar just before serving.
Heat
the remaining teaspoon of olive oil in a large skillet over medium high heat.
Wipe any excess marinade off the chicken and cook for 4-5 minutes per side
until well browned and cooked through.
Serve
with the roasted veggies and the quinoa.
Jen of My Tiny Oven
