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!
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.
- 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
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.