Start to finish: 1 hour (10 minutes active). Servings: 4.
Ingredients
1 pinch saffron threads ( 1/4 teaspoon)
2 tablespoons hot water
1/4 cup nonfat plain yogurt
1/2 small onion, finely chopped
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
1/2 tablespoon honey
1/2 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
4 boneless, skinless chicken breast halves (1 pound)
Directions
In a small bowl, crumble the saffron threads. Add the hot water, then steep for 5 minutes.
In a shallow dish, combine the yogurt, onion, garlic, cayenne, lemon juice, honey, oil, salt, cumin and cinnamon. Stir in the saffron water. Add the chicken breasts and turn to coat well. Cover and marinate in the refrigerator for at least 30 minutes or up to 12 hours.
When ready to cook, heat the broiler. Coat a broiler pan rack with cooking spray.
Place the chicken on the rack over the broiler pan. Broil the chicken 3 to 5 inches from the heat source, turning once, until it is cooked through and no longer pink at the center, 4 to 6 minutes per side
Per serving: 168 calories; 29 calories from fat; 3 g fat (1 g saturated; 0 g trans fats); 66 mg cholesterol; 6 g carbohydrate; 27 g protein; 1 g fiber; 229 mg sodium. The Associated Press
