Moroccan Chicken and Vegetable Medley
- Cook Time: 10 - 22 minutes
- Servings: 2
- Course: Main Dish
Use Foil Packets to prepare this Moroccan Recipe.
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 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
PREHEAT oven to 450°F or grill to medium–high.
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.
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
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.
Back to top