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

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

1355.2 calories; 42.9 g protein; 111.5 g carbohydrates; 201.5 mg cholesterol; 1218.7 mg sodium. Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/09/2009
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!! Read More
(26)

Most helpful critical review

Rating: 2 stars
01/03/2011
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. Read More
(6)
60 Ratings
  • 5 star values: 28
  • 4 star values: 16
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
02/09/2009
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!! Read More
(26)
Rating: 4 stars
02/20/2009
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! Read More
(14)
Rating: 4 stars
02/18/2009
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. Read More
(8)
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Rating: 5 stars
02/18/2009
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. Read More
(7)
Rating: 5 stars
07/02/2011
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 =) Read More
(6)
Rating: 2 stars
01/03/2011
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. Read More
(6)
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Rating: 4 stars
02/18/2009
thanks for the review on cutting the fat from this terrific recipe... thanks for taking the time to make it available! Read More
(5)
Rating: 5 stars
02/18/2009
Delicious! You don't have to change/add a thing. Read More
(5)
Rating: 4 stars
03/08/2011
This turned out very special. I made Zucchini cakes in place of Zucchini slices becuse I only had shredded zucchini. And I made a garlic sauce instead of Cilantro. Very fancy Read More
(4)