Recipe for Tex-Mex Roasted Chicken


1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon basil
1/4 teaspoon salt
1 tablespoon white wine vinegar
1 (3 lb.) broiler, skinned
2 cup coarsley chopped zucchini
1 1/4 cup unpeeled, seeded &
1 coarsely chopped tomatoes.


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 & 1 1/4 C. Vegetables. (Fat 6.8, Chol. 76)

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