Baked Mustard Lime Chicken

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!

Baked Mustard Lime Chicken

(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.


Dig in!



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