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Tex-Mex Roasted Chicken
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
1.25 c Unpeeled, Seeded &
Coarsely Chopped Tomatoes.

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)

Keywords: Chicken, , game

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