I was excited for this recipe because it was a complete meal. But we have never had quinoa before and my husband isn't a big fan of sweet potatoes.
Overall, the recipe is very, very simple, but missing something. I used a little bit more garlic and grated it instead of chopping it. I also added a little bit of butter to the quinoa.
I got one little boy with tears saying he didn't like any of it, one little boy deciding he just wasn't hungry, and one little boy who ate most of it. I'll probably make the chicken again, but not the sides.
From Real Simple magazine
· 1/2 cup nonfat Greek yogurt
· 1 tablespoon fresh lemon juice
· kosher salt and black pepper
· 1/4 cup walnuts
· 2/3 cup quinoa, rinsed well
· 1/4 cup chopped fresh flat-leaf parsley
· 1 tablespoon plus 3 teaspoons olive oil
· 1/2 pound shiitake mushrooms, stems discarded
· 1/2 pound cremini mushrooms, halved if large
· 2 teaspoons sherry vinegar or red wine vinegar
1. In a medium bowl, mix together the yogurt, garlic, lemon juice, ¼ teaspoon salt, and ⅛ teaspoon pepper. Add the chicken and turn to coat. Refrigerate for at least 30 minutes and up to 2 hours.
2. Heat oven to 450° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 4 to 5 minutes. Let cool and coarsely chop.
3. Meanwhile, cook the quinoa according to the package directions. Fold in the walnuts, parsley, 2 teaspoons of the oil, ½ teaspoon salt, and ⅛ teaspoon pepper.
4. Divide the potato, mushrooms, and thyme between 2 rimmed baking sheets; toss with 1 tablespoon of the remaining oil, ½ teaspoon salt, and ⅛ teaspoon pepper. Roast, rotating the sheets once, until tender, 13 to 15 minutes. Drizzle with the vinegar and toss gently.
5. 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.