Ingredients
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12 ounces boneless skinless chicken breasts, trimmed of all fat
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3 cups low-fat plain kefir or 3 cups nonfat yogurt
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2 garlic cloves, minced
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1 tablespoon ground ginger
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1 tablespoon paprika
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1 tablespoon cumin powder
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1 teaspoon ground cayenne pepper
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1/8 cup lemon juice
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salt and pepper
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4 medium cucumbers
Instructions
- Add the garlic, lemon juice, ground pepper, paprika, cumin and ginger to the kefir/yogurt, stir until well mixed.
- Separate 1/2 to 1 cup from the mix. Save the rest to use for topping when finished cooking. Marinate the chicken in the refrigerator for at least 1 hour. Make sure to turn to coat all sides evenly.
- Grill: Until cooked, juices will run clear.
- Oven: Preheat to 425 degrees, cook until finished, about 20 minutes.
- Serve over sliced cucumbers, use remaining kefir/yogurt mix to drizzle over the chicken and cucumbers.