Grilled Masala Chicken With Vegetables

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 6 teaspoons garam masala, divided
• 4 small cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 (5 ounce) skinless, boneless chicken breast halves
• 4 small yellow summer squash or zucchini, sliced into 1/4-inch rounds
• 1 medium sweet onion, thinly sliced
• 1/2 cup plain yogurt
• cilantro leaves (optional)

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• mix the olive oil, 4 teaspoons garam masala, garlic, salt, and black pepper in a small bowl until combined. tear four sheets (12x18 inches each) of reynolds wrap® heavy duty aluminum foil. center one chicken breast half on a sheet of foil; sprinkle 1/2 teaspoon garam masala on both sides.
• place the squash and onion slices on top of the chicken. drizzle evenly with one-fourth of the olive oil mixture. bring up foil sides. double-fold top and ends to seal packet, leaving room for heat circulation inside. repeat to make four packets.
• grill over medium-high heat in covered grill 20 to 25 minutes or until chicken is cooked through and an instant-read thermometer inserted into chicken registers 165 degrees f.
• open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. to serve, top with yogurt and sprinkle with cilantro, if desired.