Grilled Masala Chicken with Vegetables Recipe

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® Heavy Duty Aluminum Foil. Center one chicken breast half on a sheet of foil; sprinkle 1/2 teaspoon garam masala on both sides.

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.

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.

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.