Lime Chicken with Cilantro Cream Sauce and Roasted Zucchini

Ingredients

• 3 tablespoons butter 
• 8  cherry tomatoes quartered
• 0.3 cup chicken broth 
• 0.5 cup cilantro leaves fresh chopped
• 3 cloves garlic minced
• 0.1 teaspoon garlic powder 
• 1 bunch green onions thinly sliced
• 0.1 teaspoon ground cumin 
• 0.1 teaspoon ground pepper black
• 0.5 cup heavy cream 
• 2 tablespoons juice of lime 
• 8 ounce pasta 
• 1 tablespoon olive oil 
• 0.3 cup parmesan cheese grated
• 0.1 teaspoon salt 
• 2  chicken breast halves boneless skinless
• 0.3 cup white wine 
• 1 large zucchini quartered

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• mixing bowl
• pot
• blender
• kitchen thermometer
• colander
• pastry brush

Directions

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.
4. Drain well in a colander set in the sink.
5. 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.
6. 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).
7. Meanwhile, lie the zucchini on a baking sheet. Coat the zucchini with 1 tablespoon olive oil with a pastry brush.
8. Place zucchini on middle rack in the oven, and bake, turning every 5 minutes, until nicely browned, 15 to 20 minutes.
9. Melt the butter in a saucepan over medium heat.
10. Add the cilantro and garlic, cook and stir 1 minute.
11. Pour in the wine, chicken broth, and 2 tablespoons lime juice, and return to a simmer.
12. 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.
13. 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.
14. Serve with the pasta on the side.