Submitted by: Kimmi
Prep Time: 0 Seconds
Cook Time: 15 Minutes
Servings: 2
I'm not exactly sure how I came up with this recipe but it's so tasty, low in fat and filling!
1 tsp. extra virgin olive oil
1/4 c. cilantro, bunch, fresh, organic
1 tbsp. apple cider vinegar
1 tsp. ground ginger
8 oz. chicken breast, skin-on
1/2 c. kefir, organic
1 tsp. curry powder
1 tsp. garlic powder
1 corn on the cob, fresh, organic
1 red bell pepper
1 jalapeno pepper
in a plastic bag, add the kefir or buttermilk, curry powder, garlic and ginger and massage in bag until ingredients are well combined. Add in chicken breasts and coat well, letting marinate in the fridge for at least an hour, no more than 8.
to make the salsa: cut the corn off the cob when its cooled and add to a bowl. Finely chop the peppers and add to the corn. add the oil, vinegar and cilantro and mix until well combined and put in the fridge for at least an hour.
turn your grill onto med-high heat and let heat. Meanwhile grab the chicken and lay on a plate. It should be coated but not drenched. Pat with a paper towel if necessary.
Add chicken to grill, and grill on both sides for approx 5 minutes on each side or until no longer pink in center... Don't overcook it! Remove from Grill and let sit for 3-5 minutes. Top with 1/2 cup of the fresh salsa and indulge!
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