Lime Chicken with Cilantro Cream Sauce and Roasted Zucchini

Name: Lime Chicken with Cilantro Cream Sauce and Roasted Zucchini
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 2
Cuisine: Global
Ingredients: 3 Tbsps butter; 8 cherry tomatoes, quartered; 59 milliliters chicken broth; 118 milliliters chopped fresh cilantro; 3 cloves garlic, minced; 0 teaspoons garlic powder; 1 bunch green onions, thinly sliced; 0 teaspoons ground cumin; 0 teaspoons ground black pepper; 118 milliliters heavy cream; 2 Tbsps lime juice; 227 grams package linguine; 1 Tbsp olive oil; 59 milliliters grated Parmesan cheese; 0 teaspoons salt; 2 skinless, boneless chicken breast halves; 59 milliliters white wine; 1 large zucchini, quartered lengthwise

Lime Chicken with Cilantro Cream Sauce and Roasted Zucchini might be a good recipe to expand your main course recipe box. One portion of this dish contains roughly 47g of protein, 54g of fat, and a total of 1088 calories. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 2. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes. Head to the store and pick up butter, garlic, ground pepper, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

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.

Ingredients you will need

Chicken Breast

Garlic Powder

Lime Juice

Whole Chicken

Pepper

Cumin

Salt

Equipment you will use

Whisk

Bowl

Preheat an oven to 425 degrees F (220 degrees C).

Equipment you will use

Oven

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.

Ingredients you will need

Linguine

Pasta

Water

Equipment you will use

Pot

Drain well in a colander set in the sink.

Equipment you will use

Colander

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.

Ingredients you will need

Cherry Tomato

Parmesan

Olive Oil

Linguine

Pasta

Cooking Oil

Equipment you will use

Mixing Bowl

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).

Ingredients you will need

Chicken Breast

Olive Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Meanwhile, lie the zucchini on a baking sheet. Coat the zucchini with 1 tablespoon olive oil with a pastry brush.

Ingredients you will need

Olive Oil

Zucchini

Equipment you will use

Baking Sheet

Pastry Brush

Place zucchini on middle rack in the oven, and bake, turning every 5 minutes, until nicely browned, 15 to 20 minutes.

Ingredients you will need

Zucchini

Equipment you will use

Oven

Melt the butter in a saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the cilantro and garlic, cook and stir 1 minute.

Ingredients you will need

Cilantro

Garlic

Pour in the wine, chicken broth, and 2 tablespoons lime juice, and return to a simmer.

Ingredients you will need

Chicken Broth

Lime Juice

Wine

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.

Ingredients you will need

Green Onions