Lime Chicken With Cilantro Cream Sauce And Roasted Zucchini

Ingredients

• Servings: 2
• 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 wine
• 1/4 cup chicken broth
• 2 tablespoons lime juice
• 1/2 cup heavy cream
• 1 bunch green onions, thinly sliced

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 2 hrs 15 mins


• 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.
• preheat an oven to 425 degrees f (220 degrees c).
• 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.
• 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).
• 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.
• 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.
• 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.