Best Cilantro Lime Chicken And Zucchini Recipes

CILANTRO-LIME CHICKEN AND ZUCCHINI

Steps:

• Preheat oven to 375 In a small bowl, combine the coriander and cumin, sea salt, and pepper. Coat the chicken with the oil and season both sides with the spice mixture. Pan-fry the chicken on medium-high heat for 5 minutes on each side. Transfer to oven, and bake for 32 minutes. Small thighs may take only 30 minutes. Remove from the oven when done, and garnish with fresh-squeezed lime juice and chopped cilantro. Zucchini makes a great addition to this dish - I cut them in half lengthwise, season with olive oil and pepper, and put in the oven with the chicken when there are 16 minutes left. You will notice mine are a little brown on top...that is because once I removed them from the oven I returned them to the messy pan I had fried the chicken in and gave them a quick sizzle, just a couple of minutes in the hot pan will do! Drizzle the zucchini with the lime juice and cilantro. This dish could easily turn Italian by replacing the cilantro with parsley and the lime with lemon, and some of the spices with italian seasonings.

LIME CHICKEN WITH CILANTRO CREAM SAUCE AND ROASTED ZUCCHINI

Steps:

• 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.