Chicken and Roasted Zucchini with Coriander Cream Sauce

Directions
Preparation:25min  ›  Cook:50min  ›  Extra time:2hours marinating  ›  Ready in:3hours15min 

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 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. Drain well in a colander set in the sink.
4. 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.
5. Heat 1 tablespoon olive oil in a frypan over medium heat. Cook the chicken breasts, turning once, until no longer pink in the centre and the juices run clear, about 20 minutes.
6. Meanwhile lie the zucchini on a baking tray. 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.
7. Melt the butter in a saucepan over medium heat. Add the coriander and garlic, cook and stir 1 minute. Pour in the wine, chicken stock and 2 tablespoons lime juice then 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 spring onions; bring to a boil and remove from heat.
8. Lie the zucchini pieces side by side on a serving platter; lie the chicken breasts on the zucchini; pour the coriander cream sauce over the chicken. Serve with the pasta on the side.