Yogurt-Marinated Chicken With Mushrooms And Sweet Potatoes

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1/2 cup nonfat Greek yogurt

4 cloves garlic, crushed

1 tablespoon fresh lemon juice

kosher salt and black pepper

4 4-ounce chicken cutlets

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 large sweet potato (about 12 ounces), peeled and thinly sliced

1/2 pound shiitake mushrooms, stems discarded

1/2 pound cremini mushrooms, halved if large

2 sprigs fresh thyme

2 teaspoons sherry vinegar or red wine vinegar

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