Baked Mustard-Lime Chicken

Baked Mustard-Lime Chicken
Staff Writer
Chicken Breast
Elana Amsterdam

Chicken Breast

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.

4
Servings
238
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
8g
11%
Sugar
3g
3%
Saturated Fat
5g
21%
Cholesterol
118mg
39%
Carbohydrate, by difference
6g
5%
Protein
36g
78%
Vitamin A, RAE
140µg
20%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
122µg
100%
Calcium, Ca
73mg
7%
Choline, total
135mg
32%
Fiber, total dietary
2g
8%
Folate, total
36µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
65mg
20%
Niacin
15mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
325mg
46%
Selenium, Se
33µg
60%
Sodium, Na
265mg
18%
Water
132g
5%
Zinc, Zn
1mg
13%

Mustard Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Mustard Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.