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?
Kathleen says
Tried this Saturday night and it’s fabulous!
I’ve been making meals for my elderly in-laws. Last night I gave them the marinade in one bag and chicken in another with directions to combine in a glass baking dish plus your marinating/baking instructions. They were able to enjoy that yummy citrusy smell as it baked.
Chrissy says
A Paleo strawberry rhubarb crisp sounds incredible! I love rhubarb pie! Once I get some cilantro, I’m def making this chicken.
Lisa Stafford says
I made this for my family for lunch today after letting it marinade in the fridge for several hours. The chicken was so moist and the flavors so intense. My family ate it and I really loved it. Thank you. It turns out well using chicken on the bone with skin!
Ana says
This is marinating in my fridge as I type. And I want to say thank you so much for helping me eat healthier. I made your Gluten free candy bars and took them as a dessert to a friends going away party and they were a hit. I made my first paleo thanksgiving this year and have been trying to eat Paleo and healthier. I am more aware because of you and your website. THANK YOU ELANA xoxo!
Wendy Bussell says
Oh my goodness! This is such a great idea. That is the way to impart flavor in my book.
As it warms up here in North Texas I find myself not wanting to cook at all. Or if I do, I try to get it fixed up in the morning hours then we eat a cold or warmed up supper. Which is good on many counts as the bulk of the dishes are already done as well. But as for what we eat in a pinch…salads, breads, cheeses. Maybe eggs and bacon. Almost anything that can get fixed without turning on the oven. Just found Realfoodforager.com and will be making their scd friendly matzo. Yay! They will go great with salads.
Anastasia@healthymamainfo.com says
Sounds good, but since I and my family are vegetarians I’ll have to substitute chicken with tofu. Hopefully it’ll taste great also.
Kalyn says
Really sounds great to me!
Laura Dwight says
Just a word of caution on the chili powder. Our version of this dish was inedibly hot due to the hotness of our chili powder, but we could tell the recipe had the potential to be delicious. If your chili powder is particularly hot, use 1 tsp, not a tablespoon!
Tracy says
what kind of chili powder did you use? I have McCormick. Just curious, don’t want a flop:) Tracy
Mara says
This looks really good. Thank you for posting it. We are having a cookout tomorrow so I will be throwing these on the grill. Yum!
Debbie says
What kind of chili powder do you use? This looks great! Why don’t you use sorghum flour? (Very new to this, have been SCD and just wanted to try something other than almond flour).
Lisa Stafford says
Elana used to be SCD in the beginning and got well. She likes almond flour because it is lower on the glycemic index than other gluten free flours and is starch free and Paleo.
We were on SCD for 6 months and found Elana during that time. I love her recipes. When they call for Agave, Honey may be easily substituted.