Lime Chicken with Cilantro Cream Sauce and Roasted Zucchini Recipe -
Lime Chicken with Cilantro Cream Sauce and Roasted Zucchini Recipe
  • READY IN hrs

Lime Chicken with Cilantro Cream Sauce and Roasted Zucchini

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 chicken breasts Change Servings
  • PREP

    25 mins
  • COOK

    50 mins

    2 hrs 15 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2009

I love to find great new recipe and this would up there with the best! I made some modifications to make it less fat. I only used 1T of butter and cut the olive oil in half.I also used fat free half and half. I topped it the chicken with sliced avocados. My husband and I loved it!! We can have skipped the pasta portion! Thanks for a great new keeper!!

Most Helpful Critical Review
Jan 03, 2011

I love cilantro and lime but not in this recipe. The lime marinade and the lime cream sauce are overwhelming. Too many green onions in the sauce. The zucchini is boring.

Feb 20, 2009

This is actually 3 recipes. The pasta & zucchini recipes were pretty blah. But, the chicken dish was delicious. Will definitely make again and serve with roasted veggies or rice. It is important to use fresh cilantro and to use a blender. I tried the food processor and it wasn't creamy so had to mess up the blender too!

Feb 18, 2009

The timing of this recipe was a bit off -I thought the pasta was cooked too much in advance, however the sauce on this chicken was to die for. Wonderful flavors! I lightly floured the chicken before cooking, and I served mine w/angel hair pasta instead of linquine but other than that I followed the recipe as it was written.

Jul 02, 2011

Yummy! I marinated mine in milk and the seasonings instead of lime juice. I made Rice instead of Pasta. Skipped the zucchini b/c I don't care for it. Fallowed the sauce recipie, put I put the Cilantro and Garlic thru the magic bullet instead of putting the liquid thru b/c I dont have a belnder, also thickend it up with a little flour. It was so good!! I served it with broccoli and fresh baked rolls =)

Feb 18, 2009

I baked the chicken for 30 minutes in the oven. I used fat free half and half and added salt to the sauce. I didn't have fresh lime juice so used bottled concentrated so I'm sure the fresh lime juice would have been much better. But even using the bottled juice, this was an excellent recipe. Very flavorful and everyone agreed, shrimp would be great in this rather than the chicken.

Feb 18, 2009

Delicious! You don't have to change/add a thing.

Feb 18, 2009

thanks for the review on cutting the fat from this terrific recipe... thanks for taking the time to make it available!


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  • Calories
  • 1353 kcal
  • 68%
  • Carbohydrates
  • 111.3 g
  • 36%
  • Cholesterol
  • 201 mg
  • 67%
  • Fat
  • 81.9 g
  • 126%
  • Fiber
  • 11.4 g
  • 46%
  • Protein
  • 42.8 g
  • 86%
  • Sodium
  • 1073 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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