| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Poultry, Mexican | 5 | Servings |
INGREDIENTS
| 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. |
INSTRUCTIONS
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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