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?
Tavy says
I made this for dinner last night…. FABULOUS! I’m going to try the marinade on a pork loin next.
Paru says
This is such a fantastic recipe! I added a tsp of garlic and a tbsp of sweet chilli sauce to the marinade.
It looked just like the picture…I was thrilled and so were my hubby and son!
Thank you for sharing!
Caroline Kaiser says
This is an easy dinner, which is a blessing for anyone with health challenges, but the cooking time seems way off to me. After 20 minutes at 350 degrees, the chicken was definitely undercooked (I used a pound of skinless boneless thighs, not breasts, as this was what I had on hand). I raised the temperature to 375 after the first 20 minutes and let it cook an additional 20 minutes, and by then it was done. I like the overall flavour but felt a bit overwhelmed by the lime–I will probably go with 1/4 cup next time.
Wendy Wright says
Firstly… I LOVE your website and your facebook posts!
I tried this recipe (Baked Mustard Lime Chicken) for the first time tonight. I used chicken thighs… and could only marinate for 10 minutes…WOW! Incredible taste! Can’t wait to try it again. My husband (who does not enjoy the taste of cilantro) raved about it! Thanks for sharing.
Grace Chao says
This chicken dish was delicious. My two daughters (10 & 13) and husband raved about it; the girls are picky eaters. When I told them about your website, they asked me to print out more recipes & to post a thank you. So, thank you so much.
Candice says
Hello,
My family and I don’t eat cilantro. What can I use to substitute the cilantro?
Racheal @ Running with Racheal says
Made this last night for dinner – so good! I love that I can make it before I got to work, and when I get home, dinner is practically ready!
Husband and toddler approved. Followed recipe exactly and served with brown rice and asparagus.
Thanks for a great recipe!
Ashley says
Just tried the sauce on salmon. I was afraid the mustard would be overpowering but that wasn’t the case. Really enjoyed it!
Natalie says
I tried this recipe tonight, but after twenty minutes the chicken was still completely raw. Any suggestions on what the problem is?
Racheal @ Running with Racheal says
This happened to me too, I had to up to temp to 400 and bake for twice as long. It still came out great!
Pastor Chuck Smith says
Thanks Elana for the great recipe. I was a real hit with the family. The only change I made was since my wife and daughter are not crazy about spicy food, I left out the Chili powder. They both agreed that it would probably be okay to try it with the Chili powder next time. Thanks again.