Prep Time: 10 minutes | Cooking Time: 10 minutes | Servings: 4

Ingredients : 

1 pound (454 g) boneless, skinless chicken breasts, cut into 2-inch strips
1 tablespoon extra-virgin olive oil
Yogurt Sauce:
½ cup plain Greek yogurt
2 tablespoons water
Pinch saffron (3 or 4 threads)
3 garlic cloves, minced
½ onion, chopped
2 tablespoons chopped fresh cilantro
Juice of ½ lemon
½ teaspoon salt

Directions :

1. Make the yogurt sauce: Place the yogurt, water, saffron, garlic, onion, cilantro, lemon juice, and salt in a blender, and pulse until completely mixed.
2. Transfer the yogurt sauce to a large bowl, along with the chicken strips. Toss to coat well.
3. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, or up to overnight.
4. When ready to cook, heat the olive oil in a large skillet over medium heat.
5. Add the chicken strips to the skillet, discarding any excess marinade. Cook each side for 5 minutes, or until cooked through.
6. Let the chicken cool for 5 minutes before serving.
Per Serving calories: 154 | fat: 4.8g | protein: 26.3g | carbs: 2.9g | fiber: 0g | sodium: 500mg