Tex-mex roasted chicken

5 servings

Ingredients

Quantity Ingredient
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
½ teaspoon Basil
¼ teaspoon Salt
1 tablespoon White Wine Vinegar
1 (3 Lb.) Broiler, Skinned
2 cups Coarsley Chopped Zucchini
1¼ cup Unpeeled, Seeded &
Coarsely Chopped Tomatoes.

Directions

Combine First 6 Ingredients; Stir Well & Set Aside.

Remove Giblets & Neck From Chicken & Discard. Rinse Chicken & Pat Dry. Rub Outside Of Chicken With Spice Mixture. Place Chicken, Breast Side Down in A Deep 3 Qt. Casserole. Cover With Wax Paper & Microwave At High 8 To 9 Min. Turn Chicken, Breast Side Up & Microwave Covered With Wax Paper At High 8 To 9 Min. Remove Chicken To Serving Platter.Reserve Drippings in Casserole. Let Chicken Stand Covered 15 Min. Add Vegetables To Drippings; Toss To Coat. Microwave At High 3 To 4 Min. OR Until Crisp-Tender, Stirring Halfway Through Cooking Process.Arrange Vegetables Around Chicken.

About 192 Cal. Per 3 Oz. Chicken & 1¼ C. Vegetables. (Fat 6⅘, Chol. 76)

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