Instructions:

Tex-Mex Roasted Chicken

Yield: 5 servings

1 teaspoon ground cumin (comino)
1 teaspoon chili powder
1/2 teaspoon basil
1/4 teaspoon salt
1 tablespoon white wine vinegar
1 (3 pound) broiler, skinned
2 cups coarsely chopped zucchini
1 1/4 cups unpeeled, seeded and coarsely chopped tomatoes

Combine first 6 ingredients; stir well and set aside.

Remove neck and giblets from chicken and discard. Rinse chicken and pat dry. Rub outside of chicken with spice mixture. Place chicken, breast side down in a deep 3-quart casserole. Cover with wax paper and microwave on HIGH for 8 to 9 minutes.

Turn chicken breast side up and microwave, covered with wax paper, on HIGH for 8 to 9 minutes.

Remove chicken to a serving platter. Reserve drippings in casserole. Let chicken stand covered for 15 minutes.

Add vegetables to drippings, tossing to coat. Microwave on HIGH for 3 to 4 minutes or until crisp-tender, stirring halfway through cooking.

Arrange vegetable around chicken.

About 192 Cal. per 3 ounces chicken and 1 1/4 cups vegetables. (Fat 6.8, Chol. 76)