Best 3 Lime Chicken With Cilantro Cream Sauce And Roasted Zucchini Recipes

Indulge in the tantalizing flavors of zesty lime and fragrant cilantro with our exquisite Lime Chicken with Cilantro Cream Sauce and Roasted Zucchini recipe. This delectable dish combines the vibrant taste of lime-marinated chicken, the richness of a creamy cilantro sauce, and the tender, roasted zucchini for a delightful culinary experience.

**Lime Chicken:**
Savor the burst of zesty flavors in our Lime Chicken recipe. Tender chicken breasts are marinated in a tantalizing blend of fresh lime juice, garlic, and aromatic herbs, creating a dish brimming with citrusy goodness. Grilled or pan-seared to perfection, the chicken remains juicy and succulent, while the marinade infuses it with a vibrant tang.

**Cilantro Cream Sauce:**
Experience the harmonious marriage of flavors in our Cilantro Cream Sauce. A velvety blend of sour cream, mayonnaise, and a generous helping of fresh cilantro, this sauce exudes a vibrant green hue and a rich, creamy texture. The distinct flavor of cilantro adds a refreshing and herbaceous touch, complementing the zesty lime chicken perfectly.

**Roasted Zucchini:**
Roasted Zucchini adds a delightful medley of textures and flavors to this dish. Zucchini slices are tossed in olive oil, salt, and pepper, then roasted until tender and slightly caramelized. The roasting process intensifies the zucchini's natural sweetness and brings out its nutty undertones, creating a delectable side dish that pairs beautifully with the lime chicken and cilantro cream sauce.

Let's cook with our recipes!

LIME CHICKEN LINGUINE W/CILANTRO CREAM SAUCE & ROASTED ZUCCH

Lime Chicken Linguine W/Cilantro Cream Sauce & Roasted Zucch image

My husband made this for dinner last night, I don't know where he got the recipe, but man....it was like eating in a 5 star restaurant! Don't let all the steps and ingredients scare you off, this recipe is for the entire meal! The flavour reminded me of being in Costa Rica :) Prep time is marinating time

Provided by Leslie

Categories Chicken Breast

Time 1h35m

Yield 2 serving(s)

Number Of Ingredients 21

Ingredients

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 boneless skinless chicken breast halves
1 tablespoon olive oil
1 (8 ounce) package linguine
2 tablespoons olive oil
1/4 cup grated parmesan cheese
8 cherry tomatoes, quartered
1 large zucchini, quartered lengthwise
1 tablespoon olive oil
3 tablespoons butter
1/2 cup chopped fresh cilantro
3 garlic cloves, minced
1/4 cup white wine
1/4 cup chicken broth
2 tablespoons lime juice
1/2 cup heavy cream
1 bunch green onion, thinly sliced

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.
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.
Preheat an oven to 425 degrees.
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 and 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, lie the zucchini on a baking sheet and coat 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.
Return Cilantro Cream sauce to the stovetop and re-heat.
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.
If there is some extra sauce, toss it into the pasta -- it's delicious! I found I had pasta left over, so I just re-heated it for lunch the next day :).

Nutrition Facts : Calories 1316.4, Fat 75.7, SaturatedFat 31.8, Cholesterol 213.8, Sodium 780, Carbohydrate 106, Fiber 8.1, Sugar 11.7, Protein 51

SPICY GARLIC LIME CHICKEN

Spicy Garlic Lime Chicken image

A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable.

Provided by C. PEREZ

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 25m

Yield 4

Number Of Ingredients 13

Ingredients

¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon paprika
¼ teaspoon garlic powder
⅛ teaspoon onion powder
¼ teaspoon dried thyme
¼ teaspoon dried parsley
4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

Steps:

In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

Nutrition Facts : Calories 220.1 calories, Carbohydrate 2.4 g, Cholesterol 83.7 mg, Fat 10.7 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 4.5 g, Sodium 554.7 mg, Sugar 0.6 g

LIME CHICKEN WITH CILANTRO CREAM SAUCE AND ROASTED ZUCCHINI

Lime Chicken with Cilantro Cream Sauce and Roasted Zucchini image

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.

Provided by Sandy Schoon

Categories Skillet Chicken Breasts

Time 2h15m

Yield 2

Number Of Ingredients 21

Ingredients

¼ cup lime juice
⅛ teaspoon garlic powder
⅛ teaspoon ground cumin
⅛ teaspoon salt
⅛ teaspoon ground black pepper
2 skinless, boneless chicken breast halves
1 (8 ounce) package linguine
2 tablespoons olive oil
¼ cup grated Parmesan cheese
8 cherry tomatoes, quartered
1 tablespoon olive oil
1 large zucchini, quartered lengthwise
1 tablespoon olive oil
3 tablespoons butter
½ cup chopped fresh cilantro
3 cloves garlic, minced
¼ cup white wine
¼ cup chicken broth
2 tablespoons lime juice
½ cup heavy cream
1 bunch green onions, thinly sliced

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.

Nutrition Facts : Calories 1355.2 calories, Carbohydrate 111.5 g, Cholesterol 201.5 mg, Fat 81.9 g, Fiber 11.4 g, Protein 42.9 g, SaturatedFat 33.2 g, Sodium 1218.7 mg, Sugar 6.9 g

Tips:

Use a well-seasoned cast iron skillet. This will help to create a flavorful crust on the chicken.
Don't overcrowd the skillet. If you do, the chicken will not cook evenly.
Be careful not to overcook the chicken. Overcooked chicken is tough and dry.
Let the chicken rest for a few minutes before serving. This will help to keep the juices in the chicken.
Serve the chicken with roasted zucchini and cilantro cream sauce. These sides will complement the chicken perfectly.
For a healthier version of this dish, use grilled or baked chicken instead of fried chicken.
You can also use other vegetables in this recipe, such as bell peppers, onions, or mushrooms.
To make the cilantro cream sauce ahead of time, simply whisk all of the ingredients together and refrigerate for up to 2 days.

Conclusion:

This lime chicken with cilantro cream sauce and roasted zucchini is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is juicy and flavorful, the sauce is creamy and tangy, and the zucchini is roasted to perfection. This dish is sure to be a hit with your family and friends.