Low Calorie Tandoori Inspired Chicken - cooking recipe

Ingredients

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

Preparation

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.