Grilled Masala Chicken With Vegetables

• 1/4 cup olive oil
• 6 teaspoons garam masala, divided
• 4 small cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• Reynolds Wrap(R) Heavy Duty Aluminum Foil
• 4 (5 ounce) skinless, boneless chicken breast halves
• 4 small yellow summer squash or zucchini, sliced into 1/4-inch rounds
• 1 medium sweet onion, thinly sliced
• 1/2 cup plain yogurt
• Cilantro leaves (optional)

1. Mix the olive oil, 4 teaspoons garam masala, garlic, salt, and black pepper in a small bowl until combined. Tear four sheets (12x18 inches each) of Reynolds Wrap(R) Heavy Duty Aluminum Foil. Center one chicken breast half on a sheet of foil; sprinkle 1/2 teaspoon garam masala on both sides.
2. 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.
3. 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.
4. 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.

olive oil, garam masala, garlic, salt, ground black pepper, aluminum foil, zucchini, sweet onion, plain yogurt, cilantro

Taken from www.allrecipes.com/recipe/237688/grilled-masala-chicken-with-vegetables/ (may not work)