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 caloriescarbohydrate: 111.5 gcholesterol: 201.5 mgfat: 81.9 gfiber: 11.4 gprotein: 42.9 gsaturatedFat: 33.2 gservingSize: -sodium: 1218.7 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Lime Chicken with Cilantro Cream Sauce and Roasted Zucchini
Directions
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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, 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.
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.
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.