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.
Baked Mustard Lime Chicken
Ingredients
- 1 pound skinless boneless chicken breast
- ½ cup fresh lime juice
- ½ cup fresh cilantro, chopped
- ¼ cup dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- ½ teaspoon celtic sea salt
- ½ teaspoon ground black pepper
Instructions
- 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 x 11 inch baking dish
- Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours
- Bake at 350°F for 25-30 minutes uncovered, or until a instant read thermometer reads 165°F
- Serve with cooked sauce spooned over chicken
Healthy chicken recipes are a dinnertime staple in our house. Some of my other favorites include:
On another note, spring is here. It is 70 degrees today in Boulder and my garden is exploding with color (and flavor). The rhubarb plants are coming up, bulbs are blooming and the lettuce and kale in my cold frame are going wild.
I’m thinking of making a Paleo strawberry rhubarb crisp for Easter this year. Are you getting in the spring mood? If so, what do you like to cook when it gets warmer outside?
Pamela Peterson says
I just bought all these ingredients for a crockpot dish. but this sounds much better. Just found your blog and signed up to follow it because I am intrested in the paleo diet. Also I have some gluten free recipes you might be intrested like Coconut Mocha Blackbean Brownies at inkspiring19.com.
HomeCookedHealthy says
This recipe sounds fantastic! Love the ease of making the chicken plus the punch of mustard and lime together will be great. What a good idea. This would be SO good shredded and placed on my simple taco salad instead of beef – YUM!
Also working on Easter dishes. Like the idea of the crisp too – these are always a winner at my house. I’m working on an organic, gluten-free & sugar-free carrot cake (or cupcakes). These have been a big hit and can’t wait to share them. Angela
Dawna says
Wow! I never thought about doing this on the grill!
I make almost the same recipe with smaller marinade proportions (with the addition of a few shakes of spicy “Mrs. Dash) as a chicken breast & asparagus stir fry at least once a week as a quick & easy lunch!
Cut fresh thinner asparagus stalks into one inch chunks, toss into a small non-stick skillet with 1/3 to 1/2 cup of water. “Rapid simmer” until water is almost gone & asparagus approaches bright green, usually about 4 minutes. Add to pan the sliced raw chicken breast, stirring until almost done. Skip the food processor (one less thing to wash), and add the rest of the ingredients into the pan. Stir until chicken has finished cooking. Sauce will be heated through & bubbly.
Adding 1/3 to 1/2 cup of fresh diced tomatoes at the same time as the sauce ingredients takes it to another delicious level. The tomatoes soften just enough to release their juice, but retain their form. I’ve also found, depending on the Dijon mustard (I’m a Maille fan) I can skip the salt.
Can’t wait to try this on the grill this weekend.
Priyanka says
Wow thats looks so yummy. Thats a great flavour of combination.
SherriS. says
This sounds delish! I will definitely give this a try on the grill since it seems like Spring wants to stay (80’s in Va today).
Jainnie says
I saw this in my email today and made it for our dinner tonight! It was fantastic! I didn’t have chicken breasts, so I used thighs. I also didn’t have cilantro…but that’s okay because I’m not the biggest fan. I used Penzey’s Chili 9000 powder. What a superb recipe! I’ll definitely be making this again! Thanks!
Jill Mant~a SaucyCook says
I am not gluten free but I am flavor on and this dish sounds like it delivers big time in the flava department! Guess what we’re grilling tonight!!! Thanks!
Amy@FashioningHearts says
I’ve been gluten/dairy/soy free for almost a year now and recently added in sugar/free. I have gotten several favorite recipes from your blog. Your almond butter brownies were my first discovery and a lifesaver in those first few months of adjusting.
Tonight, my family was eating meatloaf (with bread and milk in the ingredients), fresh homemade bread, and noodles. These are the nights when I remember just before dinner that I can’t eat any of it. I stuck the meatloaf into the oven and sat down to find that you had a new post.
I was too lazy to get out my blender and measure, but I mixed some lemon juice (didn’t have lime), dijon mustard and seasonings, poked holes in my chicken, poured it over top and baked it. It was delicious. Thanks for sharing your lovely recipes!
Amy
Heather says
I know what you mean…I love spring! My favorite things right now to cook for spring have been roasted asparagus, and as part of my sweet tooth, my new favorite has been raspberry lemon bars…I think citrus anything speaks “spring” :)
arun says
i have tried this one but i used tamarind and lemon both but it was delicious too
Julia says
I am excited to try this soon. It looks just amazing in the photo. Your recipes and cookbook have been a staple in my kitchen for years now, but only recently did I discover that gluten causes a few unfortunate symptoms for me. I am now entirely gluten-free. Your everyday dinner recipes are quite helpful! Now I can breathe easy, and sleep well at night, all while still eating healthy balanced meals. Thanks Elana!