Recipe: Moroccan-Style Chicken with Vegetables (serves 2)

MOROCCAN-STYLE CHICKEN WITH VEGETABLES

2 sheets (12x18-inches each) Reynolds Wrap Release Non-Stick Foil
2 (4 to 6 oz. each) boneless, skinless chicken breast halves
1 1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1 (14 1/2 oz.) can diced tomatoes, drained
1 medium zucchini, sliced in 2-inch strips

Preheat oven to 450 degrees F or grill to medium-high.

Center one chicken breast half one each sheet of Reynolds Wrap Release 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 foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.

Bake 20 to 22 minutes on a cookie sheet in oven OR grill 10 to 12 minutes in covered grill.

SERVING SUGGESTION:
Sprinkle with chopped fresh cilantro, if desired. Serve with hot cooked couscous or rice.

Servings: 2
Source: Reynolds Kitchens