Moroccan Chicken and Vegetable Medley
- Cook Time: 10 - 22 minutes
- Servings: 2
- Course: Main Dish
Use Foil Packets to prepare this Moroccan Recipe.
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- 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 to minutes on a cookie sheet in oven OR GRILL to minutes in covered grill. SERVING SUGGESTION: Sprinkle with chopped fresh cilantro, if desired. Serve with hot cooked couscous or rice.
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