| 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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