The probiotics in this soda won't survive heat, but its bright acid and subtle funk make a marinade that tenderizes chicken fast and seasons it deep. Rice soaks up the pan juices for a light dinner that feels fresher than it is.

Serves 2. 35 minutes, 12 at the stove.

About 730 calories a serving, 30 g protein, 113 g carbohydrate, 19 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour the entire 12 ounce bottle of kefir soda into a shallow dish. Add 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat two 6 ounce chicken breasts dry and lay them in the marinade, turning to coat both sides. Let sit 20 minutes while you set up to cook.
2. Heat 2 tablespoons oil in a large pan over medium-high heat. Measure 1 cup rice into a separate pot and set it nearby. When the oil shimmers, lift the chicken from the marinade and lay it in the hot pan. Reserve the marinade. Sear the chicken 3 minutes on the first side without moving it.3 min
3. Flip the chicken and sear 3 minutes more on the second side until the outside is golden. Pour the reserved marinade around the chicken, letting it bubble up and partly reduce, about 2 minutes.5 min
4. While the chicken cooks, bring 2 cups water or broth to a boil in the rice pot. Add 1 cup rice and return to a boil, then cover, reduce heat to low, and cook 15 minutes until the water is absorbed and the rice is tender.15 min
5. Once the marinade has reduced by half, slide the chicken onto a cutting board. Pour all the pan juices over the cooked rice and fluff with a fork. Slice the chicken and serve over the rice.

Note Swap the chicken for pork chops if you prefer, searing and cooking for 4 minutes per side. Leftovers keep three days in an airtight container and are good cold. Serve with a green vegetable or a simple salad to cut the slight sweetness of the kefir glaze.