GRILLED MASALA CHICKEN WITH VEGETABLES

Grilled Masala Chicken with Vegetables image

Make this Indian-inspired chicken dish on the grill--or in the oven--for a flavorful dinner with minimal cleanup.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 50m

Yield 4

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 15.2 g, Cholesterol 84.1 mg, Fat 16.9 g, Fiber 5.1 g, Protein 36.8 g, SaturatedFat 2.9 g, Sodium 708.3 mg, Sugar 3.4 g