Tex-mex Roasted Chicken

---------- Recipe via Meal-Master (tm) v8.02

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)

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