Lime Chicken with Cilantro Cream Sauce and Roasted Zucchini

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

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.