Lime Chicken with Cilantro Cream Sauce and Roasted Zucchini Recipe

Lime Chicken with Cilantro Cream Sauce and Roasted Zucchini Recipe

  • 1/4 cup lime juice
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 skinless, boneless chicken breast halves
  • 1 (8 ounce) package linguine
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese
  • 8 cherry tomatoes, quartered
  • 1 tablespoon olive oil
  • 1 large zucchini, quartered lengthwise
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1/2 cup chopped fresh cilantro
  • 3 cloves garlic, minced
  • 1/4 cup white wine
  • 1/4 cup chicken broth
  • 2 tablespoons lime juice
  • 1/2 cup heavy cream
  • 1 bunch green onions, thinly sliced
  1. Whisk together 1/4 cup lime juice, garlic powder, cumin, salt, and pepper in a large bowl; add the chicken breasts. Cover and refrigerate 1 to 2 hours, turning the chicken occasionally.
  2. Preheat an oven to 425 degrees F (220 degrees C).
  3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Transfer linguine to a large mixing bowl; add 2 tablespoons olive oil, the Parmesan cheese, and the quartered cherry tomatoes; toss until the pasta is evenly coated in oil.
  4. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken breasts, turning once, until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. Meanwhile, lie the zucchini on a baking sheet. Coat the zucchini with 1 tablespoon olive oil with a pastry brush. Place zucchini on middle rack in the oven, and bake, turning every 5 minutes, until nicely browned, 15 to 20 minutes.
  6. Melt the butter in a saucepan over medium heat. Add the cilantro and garlic, cook and stir 1 minute. Pour in the wine, chicken broth, and 2 tablespoons lime juice, and return to a simmer. Transfer the mixture to a blender and blend until smooth. Return the mixture to the sauce pan and stir in the cream and green onions; bring to a boil and remove from heat.
  7. Lie the zucchini pieces side by side on a serving platter; lie the chicken breasts on the zucchini; pour the cilantro cream sauce over the chicken. Serve with the pasta on the side.
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