greek yoghurt chicken with saffron and garlic

Serves: 4

Ingredients:
1 pinch saffron threads
2 teaspoons lemon juice fresh
1 teaspoon lemon zest
1 clove garlic minced
¼ teaspoon salt
freshly ground pepper to taste
½ cup greek yoghurt
2 large skinless chicken breasts

Method:
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 yoghurt in a medium bowl. add the saffron/lemon juice and mix together.
*remove ¼ cup of the yoghurt and save to serve over chicken. add the chicken to the yoghurt mixture and allow to sit for 2-24 hours to marinate.
preheat oven to 220°c.
place chicken in a shallow baking dish or lined baking sheet, discarding excess yoghurt.
bake for 10 minutes, flip, and bake for 10-15 more minutes.
allow chicken to rest for 5 minutes before serving with reserved yoghurt sauce.