INGREDIENTS
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1/2cupnonfat Greek yogurt
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4cloves garlic, crushed
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1tablespoonfresh lemon juice
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kosher salt and black pepper
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44-ounce chicken cutlets
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1/4cupwalnuts
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2/3cupquinoa, rinsed well
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1/4cupchopped fresh flat-leaf parsley
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1tablespoon plus 3 teaspoonsolive oil
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1large sweet potato (about 12 ounces), peeled and thinly sliced
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1/2poundshiitake mushrooms, stems discarded
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1/2poundcremini mushrooms, halved if large
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2sprigs fresh thyme
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2teaspoonssherry vinegar or red wine vinegar