Make-Ahead Chicken Breasts with Cilantro and Lime

Prepare the chicken the day before,  have the tomatoes ready too.  Even the pasta can be cooked ahead of time.  Just drain it, rinse in cold water and toss with a little olive oil. Then, when dinnertime rolls around, a half hour of cooking and you've got this beautiful meal to sit down to.

3-4 servings (about 1 lb) spaghettini
4 boneless chicken breasts
3 tbsps + 1 cup chopped cilantro
zest and juice of 1 lime (an extra one to garnish)
2 tbsps + 1/3 cup olive oil
1/2 tsp salt
1/2 tsp cumin
4 cloves garlic, minced
1 tsp sriracha chili sauce
1 pint grape (or cherry) tomatoes

Mix together 3 tbsps chopped cilantro, zest and juice of 1 lime, 2 tbsps olive oil, salt, cumin, 2 garlic cloves and sriracha sauce. 

Spoon over chicken breasts and return to fridge for a few hours or overnight.

In a small bowl mix 1/3 cup olive oil, 1/2 cup chopped cilantro, 2 garlic cloves and toss with the tomatoes. And don't forget to cook the pasta.

When it's time for dinner simply arrange chicken in a 13 X 9 baking dish and surround it with the tomatoes.

Bake at 450 F for 20 -25 minutes, basting with the pan juices the last 5 or so minutes.  You can also broil for a couple of minutes to brown. Remove chicken to plate.

Zap the pasta in the microwave if it had been cooked ahead of time and toss it in the baking dish with the tomatoes, garlic and olive oil.

Garnish with the other 1/2 cup of chopped cilantro and you are good to go.