Title: Tex-Mex Roasted Chicken
Categories: Poultry, Mexican
Yield: 5 Servings

1 ts Ground Cumin
1 ts Chili Powder
1/2 ts Basil
1/4 ts Salt
1 tb White Wine Vinegar
1 (3 Lb.) Broiler, Skinned
2 c Coarsley Chopped Zucchini
1 1/4 c Unpeeled, Seeded &
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)