Lime Chicken with Cilantro Cream Sauce and Roasted Zucchini recipe

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Ingredients

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

Nutrition Info

1355.2 calories
carbohydrate: 111.5 g
cholesterol: 201.5 mg
fat: 81.9 g
fiber: 11.4 g
protein: 42.9 g
saturatedFat: 33.2 g
servingSize: -
sodium: 1218.7 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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, 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.

  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. 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.

Recipe Yield

2 chicken breasts

Recipe Note

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.

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