Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.72 Kcal (1033 kJ) | ||
| Calories from fat | 92.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.31g | 16% | |
|---|---|---|---|
| Cholesterol | 73.25mg | 24% | |
| Sodium | 373.57mg | 16% | |
| Potassium | 608.26mg | 13% | |
| Total Carbs | 7.17g | 2% | |
| Sugars | 2.54g | 10% | |
| Dietary Fiber | 2.95g | 12% | |
| Protein | 26.8g | 54% | |
| Vitamin C | 11.9mg | 20% | |
| Iron | 1.4mg | 8% | |
| Calcium | 287.7mg | 29% | |
| Amount Per 100 g | |||
| Calories | 51.61 Kcal (216 kJ) | ||
| Calories from fat | 19.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.16g | 16% | |
|---|---|---|---|
| Cholesterol | 15.32mg | 24% | |
| Sodium | 78.14mg | 16% | |
| Potassium | 127.23mg | 13% | |
| Total Carbs | 1.5g | 2% | |
| Sugars | 0.53g | 10% | |
| Dietary Fiber | 0.62g | 12% | |
| Protein | 5.61g | 54% | |
| Vitamin C | 2.5mg | 20% | |
| Iron | 0.3mg | 8% | |
| Calcium | 60.2mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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