- 2 sheets (12×18-inches each) Reynolds Wrap® Non-Stick Foil
- 2 (4 ounce) boneless, skinless chicken breast halves
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (14.5 ounce) 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 on each sheet of Reynolds Wrap(R) 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.