Creamy Cilantro Chicken Recipes Recipe For Zucchini

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CREAMY ZUCCHINI AND CORN



Creamy Zucchini and Corn image

Take a look at this Creamy Zucchini and Corn recipe and you're sure to love it. This Creamy Zucchini and Corn features Mexican-style cheese and bacon!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 8

2 Tbsp. KRAFT Zesty Italian Dressing
2 cups fresh corn kernels
1 zucchini, chopped
1/2 cup chopped onions
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 slices OSCAR MAYER Bacon, cooked, crumbled
1 Tbsp. chopped fresh cilantro

Steps:

  • Heat dressing in large skillet on medium-high heat. Add vegetables; cook and stir 8 to 10 min. or until crisp-tender. Remove from heat.
  • Stir in cheese and sour cream; cook on medium heat 3 to 5 min. or until cheese is melted and vegetable mixture is heated through, stirring frequently.
  • Top with bacon and cilantro.

Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 2 g, Protein 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     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 2h15m

Yield 2

Number Of Ingredients 21

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

ZUCCHINI NOODLES WITH CHICKEN, CILANTRO AND LIME



Zucchini Noodles with Chicken, Cilantro and Lime image

Zucchini Noodles with Chicken, Cilantro and Lime is delicious 20 minute, healthy and gluten free dinner idea. If you don't have a spiralizer, just chop zucchini.

Provided by Olena Osipov

Categories     Dinner

Time 20m

Number Of Ingredients 9

3 large zucchini
1.5 lbs boneless & skinless chicken breasts (cut into 1" pieces)
1/2 tsp cumin
1 tsp salt (divided)
Ground black pepper (to taste)
2 tsp any small hot pepper/jalapeño or to taste (seeded and minced (leave seeds in for very hot version))
1 medium or 1/2 large lime (juice of)
3/4 cup cilantro (chopped)
Cooking spray

Steps:

  • Using a spiralizer, make zucchini noodles, transfer into a large bowl and set aside. You can also chop zucchini into any size pieces, if you don't have the gadgets for making zucchini noodles.
  • Preheat large ceramic non-stick skillet on high heat and add chicken. Saute until golden brown, stirring occasionally. Add cumin, 1/2 tsp salt and ground black pepper towards the end, stir and cook for another minute. Transfer to a bowl and set aside.
  • Wipe clean or wash and pat dry the skillet and return to the stove on high heat. Spray with cooking spray and add zucchini noodles. Saute for 1.5 minutes, stirring frequently. Remove from heat and add previously cooked chicken, remaining salt, small hot peppers/jalapeños, lime juice and cilantro. Stir gently and serve hot.

Nutrition Facts : ServingSize 2 cups, Calories 223 kcal, Sugar 4 g, Sodium 660 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 6 g, Fiber 2 g, Protein 38 g, Cholesterol 109 mg

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

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

ZUCCHINI WITH CILANTRO AND CREAM



Zucchini with Cilantro and Cream image

Provided by Hélène Wagner-Popoff

Categories     Milk/Cream     Vegetable     Side     Sauté     Zucchini     Summer     Cilantro     Bon Appétit     France     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

2 tablespoons (1/4 stick) butter
2 large garlic cloves, minced
1 3/4 pounds zucchini, trimmed, cut into 1/3-inch-thick rounds
4 tablespoons chopped fresh cilantro
1/3 cup whipping cream

Steps:

  • Melt butter in heavy large skillet over medium heat. Add garlic and sauté 10 seconds. Add zucchini and 2 tablespoons cilantro; sauté until zucchini is crisp-tender, about 5 minutes. Add cream and simmer until juices thicken slightly, about 1 minute. Season with salt and pepper; sprinkle with 2 tablespoons cilantro.

CILANTRO-LIME CHICKEN AND ZUCCHINI



CILANTRO-LIME CHICKEN AND ZUCCHINI image

Categories     Chicken

Yield 4

Number Of Ingredients 9

 4 bone-in, skin-on, chicken thighs
 1 large lime
 2 Tbsp. chopped fresh cilantro
 1 Tbsp. ground coriander
 1 tsp. ground cumin
 2 tsp. sea salt
 1/2 tsp. freshly ground black pepper
 3 Tbsp. extra virgin olive oil
 Zucchini-as many as you w

Steps:

  • Preheat oven to 375 In a small bowl, combine the coriander and cumin, sea salt, and pepper. Coat the chicken with the oil and season both sides with the spice mixture. Pan-fry the chicken on medium-high heat for 5 minutes on each side. Transfer to oven, and bake for 32 minutes. Small thighs may take only 30 minutes. Remove from the oven when done, and garnish with fresh-squeezed lime juice and chopped cilantro. Zucchini makes a great addition to this dish - I cut them in half lengthwise, season with olive oil and pepper, and put in the oven with the chicken when there are 16 minutes left. You will notice mine are a little brown on top...that is because once I removed them from the oven I returned them to the messy pan I had fried the chicken in and gave them a quick sizzle, just a couple of minutes in the hot pan will do! Drizzle the zucchini with the lime juice and cilantro. This dish could easily turn Italian by replacing the cilantro with parsley and the lime with lemon, and some of the spices with italian seasonings.

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