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1
Mix together yogurt, garlic, lemon juice, 1/2 tsp salt and 1/8 tsp pepper.
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2
Add the chicken cutlets and turn to coat.
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3
Refrigerate 30 minutes or up to 2 hours.
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4
Preheat oven to 450F.
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5
In a pot over medium-high flame, bring quinoa plus 1-1/3 cups water to a boil, then reduce heat to low and cover.
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6
Cook 10 minutes or until all water has been absorbed.
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7
While quinoa is cooking, toast walnuts on a rimmed baking sheet in the oven, tossing occasionally, 4 to 5 minutes, until fragrant.
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8
Cool, then chop.
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9
When the quinoa is done, fold in walnuts, parsley, 1-1/2 teaspoons of the oil, 1/2 teaspoon salt, and a... teaspoon pepper into the quinoa.
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10
While the quinoa and walnuts are cooking, peel the sweet potato and thinly slice.
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11
Toss sweet potato with mushrooms, thyme, 1-1/2 teaspoons of the remaining oil, 1/2 teaspoon salt, and a... teaspoon pepper.
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12
Lightly spray the rimmed baking sheet with cooking oil spray, and spread potatoes in single layer, with mushrooms on top.
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13
Roast in oven until tender, 13 to 15 minutes.
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14
While the vegetables are cooking, heat the remaining 1 teaspoon of oil in a large cast-iron or other nonstick skillet over medium heat.
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15
Wipe the excess marinade off the chicken and cook until golden brown and cooked through, 3 to 4 minutes per side.
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16
Drizzle vegetables with the vinegar, as desired, and toss gently.
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17
Serve chicken with the quinoa and vegetables.
