Grilled Masala Chicken with Vegetables recipe
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Ingredients
- ¼ cup olive oil 6 teaspoons garam masala, divided 4 small cloves garlic, minced 1 teaspoon salt ½ teaspoon ground black pepper Reynolds Wrap® Heavy Duty Aluminum Foil 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 ½ cup plain yogurt 1 teaspoon Cilantro leaves
Nutrition Info
- 355.5 caloriescarbohydrate: 15.2 gcholesterol: 84.1 mgfat: 16.9 gfiber: 5.1 gprotein: 36.8 gsaturatedFat: 2.9 gservingSize: -sodium: 708.3 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Grilled Masala Chicken with Vegetables
Directions
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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.