Ingredients

The following ingredients have 4 Servings
  • 1 pinch saffron threads
  • 2 teaspoons lemon juice (fresh )
  • 1 teaspoon lemon zest
  • 1 clove garlic (minced)
  • 1/4 teaspoon salt
  • freshly ground pepper (to taste)
  • 1/2 cup Greek yogurt
  • 1 lb boneless skinless chicken breasts (roughly 2 large breasts)

Instruction

  • In a small measuring cup or bowl, stir together the lemon juice and saffron threads. Let sit for 5 minutes.
  • Combine the lemon zest, garlic, salt, pepper and yogurt in a medium bowl. Add the saffron/lemon juice and mix together.
  • *Remove ¼ cup of the yogurt and save to serve over chicken.
  • Add the chicken to the yogurt mixture and allow to sit for 2-24 hours to marinate.
  • Preheat oven to 425°F.
  • Place chicken in a shallow baking dish or lined baking sheet, discarding excess yogurt.
  • Bake for 10 minutes, flip, and bake for 10-15 more minutes (15 minutes for large chicken breasts, 10 for smaller), or until an instant read thermometer inserted into the thickest portion of the chicken reads 165°F.
  • Allow chicken to rest for 5 minutes before serving with reserved yogurt sauce.