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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


Step 1

PREHEAT oven to 450°F or grill to medium–high.

Step 2

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.

Step 3

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

Step 4

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.

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