Yield: 5 servings
Measure | Ingredient |
---|---|
1 teaspoon | Ground Cumin |
1 teaspoon | Chili Powder |
½ teaspoon | Basil |
¼ teaspoon | Salt |
1 tablespoon | White Wine Vinegar |
1 \N | (3 Lb.) Broiler, Skinned |
2 cups | Coarsley Chopped Zucchini |
1¼ cup | Unpeeled, Seeded & |
\N \N | 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 & 1¼ C. Vegetables. (Fat 6⅘, Chol. 76)