Yogurt Marinated Chicken with Roasted Veggies and Quinoa

We are headed into the never ending eating season.

I have decided to try to eat a little healthier during the week, since most weekends from now until Christmas are going to be filled with way too many tasty treats!

This simple chicken dinner with 2 easy and tasty sides is the perfect way to eat healthy on a weeknight.

What you need,

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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.

I was very happy with how this meal turned out. It made me feel so healthy. Plus it was fast and easy!

It was totally my kind of weeknight dinner.

Jen

Recipe from Cooking Light