Lime Chicken With Cilantro Cream Sauce And Roasted Zucchini

• 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

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, 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.
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. 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.

lime juice, garlic, ground cumin, salt, ground black pepper, skinless, linguine, olive oil, parmesan cheese, tomatoes, olive oil, zucchini, olive oil, butter, fresh cilantro, garlic, white wine, chicken broth, lime juice, heavy cream, green onions

Taken from www.allrecipes.com/recipe/189017/lime-chicken-with-cilantro-cream-sauce-and-roasted-zucchini/ (may not work)