Grilled Chicken with Saffron-Infused Citrus and Pistachio-Cilantro Crust

In a small bowl, combine the zest and juice of 1 orange, 1 lemon, and 1 lime with 1/4 teaspoon of saffron threads.

Allow the saffron to steep in the citrus juices for 10 minutes. In a separate bowl, mix 1/4 cup of olive oil, 2 cloves of minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Add the saffron-infused citrus mixture to the olive oil mixture and stir well. Place 4 boneless, skinless chicken breasts in a resealable plastic bag and pour the marinade over the chicken.

Seal the bag and refrigerate for at least 1 hour, or up to 4 hours for more flavor. Preheat your grill to medium-high heat.

Remove the chicken from the marinade and let any excess drip off. In a food processor, combine 1/2 cup of shelled pistachios, 1/4 cup of fresh cilantro, and 1/4 teaspoon of salt.

Pulse until finely chopped but not pureed. Press the pistachio-cilantro mixture onto both sides of the chicken breasts to create a crust.

Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove the chicken from the grill and let it rest for 5 minutes before slicing.

Serve the grilled chicken with a side of saffron-infused rice and a fresh citrus salad for a complete meal.