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?
a says
Some limes have a lot stronger flavour than others, this may have been the case with yours :-)
heather says
for me, this was just way too tart. way too much lime, in my opinion. i ended up having to dump half a bottle of honey into the marinade to balance the flavors and it ended up tasting pretty okay after that!
amy says
ABSOLUTELY DELICIOUS!!!!!!!! My kids chowed down. Wonderful flavor.
Blakeley says
My whole family loved this chicken last night. My 3 year old usually avoids meat and she devoured it. I will be putting this into a regular rotation for dinner. Thanks!
Jess says
INCREDIBLE!!!
I made this with lemon instead, and added more cilantro. It was soooooo tasty! I think the leftovers (cooked extra on purpose) will be even better after the flavors mingle a little and really bond with the chicken. Thank you!
shannon tanner says
This was delicious – I made it last night and got rave reviews. Thanks for the great recipe.
Susan says
When I first made the marinade and tasted it..wow was it strong! Is that normal? Does the bitterness flavor die down a bit once it bakes ?
Tara says
I wanted to let the folks with a citrus allergy know about some substitutes we use in our home – tamarind or sourkraut! For this recipe I blended up some sourkraut and it’s liquid and it came out really great! We also omitted the chili pepper as my son is very sensitive to nightshades. Thanks for your wonderful recipes and blog Elena!
Carla @ Gluten Free Recipe Box says
This is a must cook! The sauce looks a bit creamy, therefore, I kept searching the ingredients list for a starch, flour, or thickener of some sort, and found none. I’m allergic to citrus, but perhaps I can use a bit of vinegar and a sweetener of some sort. Thanks so much for sharing your wonderful recipe, Elena!
Mookaitflame says
This is a favorite of mine and tonight I marinated salmon. It was just delicious. Because the lime juice “cooks” the fish I only marinated it for under an hour.
Add the lime juice a little at a time to the rest of the ingredients and taste as you go. I loved it, but my fish had a strong citrus flavour.