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CATEGORY CUISINE TAG YIELD
Meats, Grains Mexican Mexican, Poultry 5 Servings

INGREDIENTS

1 t Ground Cumin
1 t Chili Powder
1/2 t Basil
1/4 t Salt
1 T 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)

A Message from our Provider:

“Some people look down on others because they don’t look UP to God.”

Nutrition (calculated from recipe ingredients)
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Calories: 117
Calories From Fat: 24
Total Fat: 2.6g
Cholesterol: 58.5mg
Sodium: 176.9mg
Potassium: 200.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 21.5g


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