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Tex-Mex Roasted Chicken

Yield: 5 servings1 teaspoon ground cumin (comino)
1 teaspoon chili powder
1/2 teaspoon basil
1/4 teaspoon salt
1 tablespoon white wine vinegar
1 (3 pound) broiler, skinned
2 cups coarsely chopped zucchini
1 1/4 cups unpeeled, seeded and coarsely chopped tomatoesCombine first 6 ingredients; stir well and set aside.Remove neck and giblets from chicken and discard. Rinse chicken and pat dry. Rub outside of chicken with spice mixture. Place chicken, breast side down in a deep 3-quart casserole. Cover with wax paper and microwave on HIGH for 8 to 9 minutes.Turn chicken breast side up and microwave, covered with wax paper, on HIGH for 8 to 9 minutes.Remove chicken to a serving platter. Reserve drippings in casserole. Let chicken stand covered for 15 minutes.Add vegetables to drippings, tossing to coat. Microwave on HIGH for 3 to 4 minutes or until crisp-tender, stirring halfway through cooking.Arrange vegetable around chicken.About 192 Cal. per 3 ounces chicken and 1 1/4 cups vegetables. (Fat 6.8, Chol. 76)

 

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