I had 30 minutes to make supper and some chicken thawed in the fridge. I knew supper had to be simple and FAST!
I was so happy I had all the ingredients for this Baked Mustard Lime Chicken I had been eye balling in my “To Try” pile, because I knew it was my answer for supper. Coupled with some garden green beans and Uncle Ben’s Wild Rice, we had ourselves a feast!
This chicken is REALLLLLLY flavorful! The Dijon and lime-cilantro flavors are amazing!
(click for printable)
- ½ cups Fresh Lime Juice
- ½ cups Fresh Cilantro, Chopped
- ¼ cups Dijon Mustard
- 1 Tablespoon Olive Oil
- 1 Tablespoon Chili Powder
- ½ teaspoons Celtic Sea Salt
- ½ teaspoons Pepper
- 1 pound Skinless, Boneless Chicken Breast
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 7×11 inch Pyrex baking dish. Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours.
Bake at 350°F for 18-20 minutes uncovered, or until an instant read thermometer reads 165°F.
Serve with extra sauce spooned over top, Uncle Ben’s Wild Rice and some green beans.