Grilled Masala Chicken with Vegetables

Name: Grilled Masala Chicken with Vegetables
Total time: 50
Yield: 4
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

Recipe by Reynolds KitchensR from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

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¼ cup olive oil
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6 teaspoons garam masala, divided
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4 small cloves garlic, minced
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1 teaspoon salt
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½ teaspoon ground black pepper
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Reynolds Wrap® Heavy Duty Aluminum Foil

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4 (5 ounce) skinless, boneless chicken breast halves
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4 small yellow summer squash or zucchini, sliced into 1/4-inch rounds
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1 medium sweet onion, thinly sliced
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½ cup plain yogurt
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1 teaspoon Cilantro leaves

Instructions

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.