Tex-mex Roasted Chicken
| 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)
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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