Recipe - Tex-Mex Roasted Chicken

1 teaspoon Ground Cumin
1 teaspoon Chili Powder
One half teaspoon Basil
One fourth teaspoon Salt
1 tablespoon White Wine Vinegar
1 (3 Lb.) Broiler, Skinned
2 cup Coarsley Chopped Zucchini
1 One fourth cup 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 CrispTender, Stirring Halfway
Through Cooking Process.Arrange Vegetables Around Chicken.
About 192 Cal. Per 3 Oz. Chicken & 1 One fourth C. Vegetables. (Fat 6.8, Chol.
76)