Baked Mustard-Lime Chicken Recipe

May 31, 2012 @ 11:39 AM
Posted by Elana Amsterdam, Special Contributor

Nutrition

Cal/Serving: 250
Daily Value: 12%
Servings: 4

Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	15g	23%
Saturated	4g	18%
Trans	0g	0%
Carbs	5g	2%
Fiber	1g	6%
Sugars	1g	0%
Protein	25g	50%
Cholesterol	73mg	24%
Sodium	573mg	24%
Calcium	35mg	4%
Magnesium	42mg	11%
Potassium	360mg	10%
Iron	2mg	9%
Zinc	1mg	8%
Vitamin A	850IU	17%
Vitamin C	10mg	16%
Thiamin (B1)	0mg	9%
Riboflavin (B2)	0mg	7%
Niacin (B3)	12mg	58%
Vitamin B6	1mg	33%
Folic Acid (B9)	10µg	3%
Vitamin B12	0µg	6%
Vitamin D	0µg	0%
Vitamin E	2mg	9%
Vitamin K	11µg	14%
Fatty acids, total monounsaturated	7g	0%
Fatty acids, total polyunsaturated	3g	0%

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Elana Amsterdam

I'm always on the lookout for quick and easy recipes for chicken breast, so I was mighty happy when a reader left this comment on my post for grilled Mustard-Lime Chicken:

Fantastic chicken! Our son was just diagnosed with celiac disease about one month ago, and I have to tell you that your recipes have been such a help. We all loved the chicken, and I ended up baking it at 350 until it was cooked (25-30 minutes) since it rained the day I made it and couldn't use the grill — flavor was still excellent! Thank you!

-Ana

This recipe for chicken breast is full of flavorful lime and cilantro, and when you bake it (rather than grilling) the flavors have a chance to entirely infuse the dish. Thanks for this excellent suggestion Ana!

I don't know if your children will like this easy chicken dish; I can tell you that mine gobble it up every time I make it. If you're looking for healthy recipes for dinner, look no further, this chicken is it.

Click here to see Gluten-Free Recipes That Actually Taste Good.

INGREDIENTS

1/2 cup fresh lime juice
1/2 cup fresh cilantro, chopped
1/4 cup Dijon mustard
1 tablespoon olive oil
1 tablespoon chili powder
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 pound skinless boneless chicken breast

DIRECTIONS

Preheat the oven to 350 degrees. Combine the lime juice, cilantro, mustard, olive oil, chili powder, salt, and pepper in a food processor and pulse until ingredients are well combined.
Rinse the chicken breasts, pat dry, and place in a 7-by-11-inch Pyrex baking dish. Pour the marinade over the chicken, cover, and refrigerate for at least 15 minutes or up to 6 hours.
Bake in the oven for 18-20 minutes uncovered, or until an instant-read thermometer reaches 165 degrees. Serve with the extra sauce spooned on top.