Prepare to tantalize your taste buds with a dish that promises to transform your ordinary dinner into an extraordinary flavor explosion! This Lime Chicken with Cilantro Cream Sauce isn't just a recipe—it's a journey through vibrant Mexican-inspired cuisine that will make your kitchen feel like a gourmet restaurant. Imagine tender, juicy chicken infused with bright lime, perfectly roasted zucchini, and a creamy cilantro sauce that will have everyone begging for seconds. Whether you're a seasoned home cook or a kitchen newbie, this recipe is about to become your new go-to meal that impresses both family and guests!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 2 limes, juiced
- 1 cup cilantro, chopped
- 1/2 cup sour cream
- 2 medium zucchini, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C) and prepare a baking sheet with parchment paper.
- In a small bowl, combine lime juice, 1/2 cup chopped cilantro, salt, and pepper to create a marinade for the chicken breasts.
- Place chicken breasts in a shallow dish and pour the marinade over them, ensuring each piece is evenly coated. Let marinate for 10-15 minutes at room temperature.
- Slice zucchini into 1/4-inch thick rounds. Toss zucchini with 1 tablespoon olive oil, salt, and pepper on the prepared baking sheet.
- Spread zucchini in a single layer and roast in the preheated oven for 15-20 minutes, turning once halfway through, until edges are golden and slightly crisp.
- While zucchini roasts, heat remaining olive oil in a large skillet over medium-high heat.
- Remove chicken from marinade and pat dry with paper towels. Season with additional salt and pepper.
- Cook chicken breasts in the skillet for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C) and golden brown.
- For the cilantro cream sauce, mix sour cream with remaining chopped cilantro, a pinch of salt, and a squeeze of lime juice.
- Let chicken rest for 3-5 minutes after cooking, then slice against the grain.
- Plate sliced chicken alongside roasted zucchini and drizzle with cilantro cream sauce. Garnish with extra cilantro if desired.
Tips
- Marinating Magic: Don't rush the marinating process. Let the chicken sit in the lime marinade for at least 10-15 minutes to ensure deep, zesty flavor penetration.
- Temperature Matters: Use a meat thermometer to check chicken doneness. Exactly 165°F (74°C) guarantees juicy, perfectly cooked chicken every time.
- Zucchini Roasting Hack: For extra crispy zucchini edges, make sure slices are not overcrowded on the baking sheet and flip them halfway through roasting.
- Sauce Consistency: For a smoother cilantro cream sauce, finely chop the cilantro or use a food processor to create a more uniform texture.
- Make-Ahead Tip: You can prepare the marinade and chop ingredients in advance to make cooking day a breeze.
- Serving Suggestion: For extra freshness, garnish with additional fresh cilantro and a lime wedge just before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 110mg
