INGREDIENTS
4
chicken cutlets
1/2 lb
Cremini mushrooms
1/4 cup
Flat-leaf parsley, fresh
4 cloves
Garlic
1/2 lb
Shiitake mushrooms
1
Sweet potato (about 12 ounces), large
2
sprigs Thyme, fresh
1 tbsp
Lemon juice, fresh
2/3 cup
Quinoa
1
Kosher salt and black pepper
2 tbsp
Olive oil
2 tsp
Sherry vinegar or red wine vinegar
1/4 cup
Walnuts
1/2 cup
Greek yogurt, nonfat