This light, tangy Baked Mustard Lime Chicken recipe is as easy as can be.
It can be made ahead during the day and set to rest in the fridge to marinate or prepared 30 minutes ahead of time.
Light and refreshing this is sure to be a summer time staple.
This was from Elena’s Pantry which has some amazing recipes.
- 1 pound skinless boneless chicken breast
- 1/2 cup fresh lime juice
- 1/2 cup fresh organic cilantro, chopped
- 1/4 cup dijon mustard
- 1 tbsp organic olive oil
- 1 tbsp chili powder
- 1/2 tsp sea salt
- 1/2 tsp pepper
Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor. Pulse until ingredients are well combined.
Rinse chicken breasts, pat dry and place in a 7X11 inch baking dish.
Pour marinade over chicken and cover and refrigerate for at least 15 minutes or up to 6 hours.
Bake at 350 degress for 18-20 minutes uncovered, or until an instant read thermometer reads 165 degrees.
Serve with extra sauce over rice with steamed veggies or a salad.