Low Calorie Tandoori Inspired Chicken

• 12 ounces boneless skinless chicken breasts, trimmed of all fat
• 4 medium cucumbers
• 3 cups low-fat plain kefir or 3 cups nonfat yogurt
• 2 garlic cloves, minced
• 1 tablespoon ground ginger
• 1 tablespoon paprika
• 1 tablespoon cumin powder
• 1 teaspoon ground cayenne pepper
• 1/8 cup lemon juice
• salt and pepper

1. Add the garlic, lemon juice, ground pepper, paprika, cumin and ginger to the kefir/yogurt, stir until well mixed.
2. 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.
3. Grill: Until cooked, juices will run clear.
4. Oven: Preheat to 425 degrees, cook until finished, about 20 minutes.
5. Serve over sliced cucumbers, use remaining kefir/yogurt mix to drizzle over the chicken and cucumbers.

chicken breasts, cucumbers, lowfat plain, garlic, ground ginger, paprika, cumin powder, ground cayenne pepper, lemon juice, salt

Taken from www.food.com/recipe/low-calorie-tandoori-inspired-chicken-473419 (may not work)