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)