Gentle Saffron Chicken with Sautéed Artichoke Hearts and Minted Zucchini Ribbons

Instructions

1. 1

   1. In a small bowl, combine the saffron threads with the hot water and let them steep for 5 minutes.

2. 2

   2. Season the chicken breasts on both sides with the salt, black pepper, and garlic powder.

3. 3

   3. Heat a large skillet over medium-high heat and add 15 ml (1 tbsp) olive oil. Sear the chicken for 4 to 5 minutes per side, until nicely browned and it reaches an internal temperature of 74°C / 165°F. Transfer to a plate and set aside.

4. 4

   4. In the same skillet, reduce to medium heat and add the remaining 15 ml (1 tbsp) olive oil. Add the shallot and chopped garlic; cook for 1 to 2 minutes until fragrant.

5. 5

   5. Add the artichoke hearts and sauté for 3 minutes, stirring so they color on the edges.

6. 6

   6. Lower the heat. Stir the Greek yogurt together with the saffron infusion and add it to the skillet. Stir constantly for 1 minute to create a smooth sauce, without letting it boil so the yogurt does not split.

7. 7

   7. Return the chicken to the skillet and spoon the sauce over it. Cook 2 minutes more over low heat so the flavors blend.

8. 8

   8. Meanwhile, heat another large skillet over medium heat. Add the zucchini ribbons and cook for 2 minutes, just until slightly softened.

9. 9

   9. Add the fresh mint, lemon juice, lemon zest, and parsley to the zucchini. Toss for 30 seconds, adjust salt if needed, and remove from the heat.

10. 10

    10. Serve each portion of chicken with saffron sauce, sautéed artichoke hearts, and a bed of zucchini ribbons. Finish with the toasted sliced almonds on top.