---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Tex-Mex Roasted Chicken
 Categories: Poultry, Mexican
      Yield: 5 Servings
 
      1 ts Ground cumin
      1 ts Chili powder
    1/2 ts Basil
    1/4 ts Salt
      1 tb White wine vinegar
      3 lb Broiler; skinned
      2 c  Zucchini; coarsley chopped
  1 1/4 c  Tomatoes; unpeeled, seeded,
           - coarsely chopped
 
  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 minutes. Turn chicken, breast side up & microwave covered with
  wax paper at high 8 to 9 minutes. Remove chicken to serving
  platter. Reserve drippings in casserole. Let chicken stand covered
  15 minutes. Add vegetables to drippings; toss to coat. Microwave at
  high 3 to 4 minutes or until crisp-tender, stirring halfway through
  cooking process. Arrange vegetables around chicken.

  Per serving: 192 cal. (Fat 6.8, Chol. 76)
 
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