Grilled Masala Chicken with Vegetables Make this Indian-inspired chicken dish on the grill–or in the oven–for a flavorful dinner with minimal cleanup.
Ingredients
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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 (12×18 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.
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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.
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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.
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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.
Per Serving: 356 calories; protein 36.8g; carbohydrates 15.2g; fat 16.9g; cholesterol 84.1mg; sodium 708.3mg. Garam masala is a North Indian spice blend that can contain coriander, peppercorns, cardamom, cinnamon, caraway, cloves, ginger, and/or nutmeg, depending on the style of the blend. To make a simplified version at home, combine 1 teaspoon curry powder with 1 teaspoon ground cumin. Or try a complete recipe below.