Moroccan Chicken and Vegetable Medley

• servings: 2 servings

Ingredients

2 boneless, skinless chicken breast halves (4 to 6 oz. each)

1 1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon pepper

1 can (14 1/2 oz.) diced tomatoes, drained

1 medium zucchini, sliced in 2–inch strips

Directions

1

PREHEAT oven to 450°F or grill to medium–high.

2

CENTER one chicken breast half one each sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food. Combine cumin, cinnamon, salt and pepper sprinkle 1/2 teaspoon mixture all over chicken. Combine tomatoes with remaining spice mixture spoon beside chicken. Arrange zucchini strips over chicken and tomatoes.

3

Bring up aluminum foil sides. Double fold top and ends to seal foil packet, leaving room for heat circulation inside. Repeat to make two aluminum foil packets

4

BAKE 18 to 22 minutes on a cookie sheet in oven or GRILL 14 to 16 minutes in covered grill, until meat thermometer inserted in thickest part of chicken breast reads at least 165°F. SERVING SUGGESTION: Sprinkle with chopped fresh cilantro, if desired. Serve with hot cooked couscous or rice.