Lime Chicken with Cilantro Cream Sauce and Roasted Zucchini

Chicken over roasted zucchini with a creamy cilantro sauce is a delicious dinner idea. The lime really brings everything together. A light pasta toss is the perfect accompaniment.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 1355 Calories

Ingredients

• ⅛ teaspoon salt
• 3 tablespoons butter
• ½ cup heavy cream
• 2 tablespoons olive oil
• ⅛ teaspoon ground black pepper
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• ¼ cup grated Parmesan cheese
• ¼ cup white wine
• ⅛ teaspoon ground cumin
• ⅛ teaspoon garlic powder
• ¼ cup chicken broth
• 1 bunch green onions, thinly sliced
• 2 skinless, boneless chicken breast halves
• ½ cup chopped fresh cilantro
• 2 tablespoons lime juice
• ¼ cup lime juice
• 8 cherry tomatoes, quartered
• 1 (8 ounce) package linguine
• 1 large zucchini, quartered lengthwise

Recipe Instructions

Step 1

Preheat an oven to 425 degrees F (220 degrees C).

Step 2

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.

Step 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.

Step 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).

Step 5

Meanwhile, arrange zucchini pieces 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.

Step 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.

Step 7

Lay the zucchini pieces side by side on a serving platter and place the chicken breasts on the zucchini. Pour the cilantro cream sauce over the chicken. Serve with the pasta on the side.