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?
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Kim says
Like some others, I found the marinade to be much too tart as the recipe is written. I read the reviews and liked the suggestion of adding some honey to balance out the lime juice. That was a perfect addition! I also baked the chicken much longer than 20 minutes – closer to 40. Making these two slight adjustments made for a really tasty dish which I will make in the future. My husband and I both really liked the balance of the sweet and sour with the honey, mustard, and lime combination. I served this on a bed of riced cauliflower.
Donna says
I can’t wait to try this recipe, we love mustard and I’ve tried it with steak along time ago and I twas awesome
Zach says
It was good but I ate twice that there is no way it serves four
Jenny says
Amazing recipe! I thought you’d like to know that I made this exactly as written, except that I put each chicken breast in a separate foil dish, divided the sauce equally amongst them, and added some frozen cauliflower to each dish. Then I froze them, uncooked. Voila! Whole30 individual freezer meals. I just bake it in my toaster oven straight from the freezer until the chicken is fully cooked. My kids smelled it cooking and want to try it, so I’ll make enough for the whole family next time. Thank you!
JULIE HATCH says
Thanks for this tip, Jenny!
Natasha Crasto says
Tried this recipe for the first time. Absolutely delicious. Has got some strong flavours of mustard and lime so recommend eating with plain rice and stir fry vegetables. Excellent combination. I enjoyed my lunch today :) Thank you.
Karis says
So I’m curious what brand you now recommend for any of your recipes that have Dijon Mustard in them. We cannot have yeast, so any mustard with vinegar in it is a big no-no. The one you had recommended previously had apple cider vinegar in it, so that would have worked, but apparently they are out of business. Any other suggestions?
Claire says
Just stumbled upon this and wanted to let you know that Whole Foods 365 brand’s Dijon is made with ACV!
Mary says
This was really sour. Cut the dijon and lime down and it would taste better.
aejae212 says
This recipe was out of sight. So, so, so good. Served it with black beans and toasted tortillas with a little queso fresco on the side to mitigate the tartness of the lime. After the chicken finished cooking, I removed it from the pan, and reduced the remaining sauce over the stove for 5 minutes. Sliced the chicken and poured the sauce over it…HEAVEN…
Aimee says
We did not like this at all. The lime was too much and although I only put one teaspoon of chili powder, it was still super hot. The sauce was just toooo strong for us.
Meghan says
Do you think this would taste drastically different with yellow mustard vs. Dijon? I have all the ingredients except the Dijon mustard. Thanks!
Jennifer says
after 18 minutes the chicken is still raw. just an FYI. More like 25 minutes to bake.