A weeknight chicken with an unlikely glaze: the sparkling kefir water's gentle tang and peach sweetness reduce into a silky sauce while ginger cuts through. The probiotics survive low heat, and you'll have dinner in under thirty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 820 calories a serving, 105 g protein, 31 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Pat 2 chicken breasts dry with paper towels and season with salt and pepper on both sides. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, then lay the chicken in the pan and do not move it for 5 minutes until the underside browns. Flip the chicken and cook the other side for 4 minutes.9 min
2. Pour the entire 12 oz bottle of kefir water into the skillet around the chicken. Mince 2 garlic cloves and scatter them over the liquid. Reduce the heat to medium and simmer for 8 minutes, tilting the pan to spoon the liquid over the chicken as it cooks, until the chicken reaches 165 degrees Fahrenheit [74 degrees Celsius] at the thickest part.8 min
3. Remove the chicken to a plate and tent with foil. Raise the heat to medium-high and let the kefir reduction bubble for 2 to 3 minutes, stirring often, until it thickens slightly and coats the back of a spoon. Pour the warm sauce over the chicken and serve at once.3 min

Note The kefir's probiotics survive gentle simmering. Leftovers keep refrigerated for two days and reheat gently in a skillet with a splash of water. Serve with steamed rice or quick-cooking greens to stretch the sauce across the plate and your table.