Tex-Mex Roasted Chicken

5 Servings

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Tex-Mex Roasted Chicken Ingredients

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

Instructions for Tex-Mex Roasted Chicken

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)

Main Ingredient: ChickenCuisine: Mexican

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