Lime Chicken with Cilantro Cream Sauce and Roasted Zucchini Recipe
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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."

Rating: This weblink has been rated 31 times with an average star rating of 4.0 Read Reviews (25)

Rate/Review | 1,868 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
25 Min
Cook Time:
50 Min
Ready In:
2 Hrs 15 Min

Servings  (Help)

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Original Recipe Yield 2 chicken breasts
 

Ingredients

  • 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

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, 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 1355 | Total Fat: 81.9g | Cholesterol: 201mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2009 by Lisa Moore 
I love to find great new recipe and this would up there with the best! I made some... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by wduff Supporting Member (Click to learn more about Supporting Membership)
thanks for the review on cutting the fat from this terrific recipe... thanks for taking the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by GAYLEREYNOLDS 
I baked the chicken for 30 minutes in the oven. I used fat free half and half and added salt... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by JanineyBeaney Supporting Member (Click to learn more about Supporting Membership)
The timing of this recipe was a bit off -I thought the pasta was cooked too much in advance,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2009 by WINDHORN 
This is actually 3 recipes. The pasta & zucchini recipes were pretty blah. But, the chicken... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by JLSnyder 
Delicious! You don't have to change/add a thing. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by hardy in sf 
I don't know what it was, I like all these ingredients separately, but together it really... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2009 by MrsP 
This was amazing! My family loved it! I didn't change a thing, though I did add thinly sliced... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2009 by elaine 
Did anyone try with dried cilantro rather than fresh? Maybe that was the problem--chicken was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by mtnrin 
My husband made this for me for Valentines Day with pasta. This recipe is like having a high... MORE

 
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