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!
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
- 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
- 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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This was great! I used drumsticks and adjusted the time. It also reheats beautifully. Next time I plan to add some cooked chickpeas to the baking dish so they can bake in the delicious sauce (maybe halfway through?). So good! Thank you!
M, thanks for letting me know this was great :-)
Is there a way to figure out the % of protein, fat, calories, etc. I’m looking to start the keto lifestyle and for at least the 1st 2-3 months I want to be strick about % am allotted for meals and snacks.
Sabrina, thanks for your comment! For more on that please go here:
Have a lovely day!
Vicki Taylor says
The marinade that is made stays on the chicken and gets baked with the chicken, correct?
Vicki, yes it does :-)
I tried this recipe today and added a ton of veggies before cooking it in the oven. The whole family loved it! It was truly delicious and i am so happy I found your website!
Beverly, thanks for your wonderful comment! I’m so happy to hear this was truly delicious :-)
Ok so I am certified to teach the national ServSafe food safety class and I’m a culinary school graduate. As this recipe is written it suggests using the extra marinade that you already soaked your raw chicken in to spoon over your cooked chicken (which I’m sure wasnt intended at all). People PLEASE do not do this! That extra marinade now contains Salmonella!!! If your going to want to spoon extra sauce over it at the end please keep some separate from your raw chicken!!! Author I love your recipe ideas maybe if you could rewrite this so people dont mistakenly use the marinade that their raw chicken was in it’d be safer.
Cortney, thanks so much for your comment!
Robert L Malone says
It says serve with “COOKED” Sauce! Unless she edited this before my seeing it. wouldnt a cooked sauce be fine to use?
Robert, the recipe has always specified that the sauce and chicken are cooked and served together, but we recently added the word “cooked” to the final line of the instrux so that it would be extra clear :-)
Angela leonard says
i just your recipe i tried it at my home it was just amazing.
I’m making this recipe as I write this. So far, everything else is ready and we’re still waiting for the chicken. I’ve even cut the breasts in half and it’s been cooking for 40 minutes and it’s still pink inside. Also, I followed the recipe exactly and my sauce is green, not red as pictured??? I tasted a bit of the sauce and I fear it will be too spicy for my family. Pity, the ingredients sounded so good….
Karen, thanks for your comment! The chili powder that I use for this recipe is very mild. If you click the green text in the ingredients portion of the recipe you will be taken to the product I use which is perfect for this :-)
My family and I tried this for the first time tonight, and it wont be our last. Delicious! But, please edit the recipe to read 400 degrees for 25 minutes, as my veggies and rice were ruined due to waiting the extra 15 minutes for the chicken to cook thoroughly.
Kirsten, thanks for your comment! You may want to get your oven re-calibrated since this recipe works perfectly with the specified time. Thanks for letting me know this was delicious :-)
Judi Lynn says
Could your timing and temp differ from some of the readers because you live in high-altitude Boulder, CO and they live at lower altitudes? I’ve heard altitude can make a difference.
Judi, I’ve made this at low altitude and haven’t had any issues with the baking time or temperature, so it’s likely an oven calibration issue :-)
Jackie kidd says
My sauce is green also, not the rich red looking color. Did specify what kind of chili powder
Jackie, thanks for your comment! The sauce will be green if it is not baked all the way. When thoroughly baked the cilantro will lose its green color and the sauce will be a reddish hue, like my picture. If you click the green link that says “chili powder” in the ingredients portion of the recipe you will be taken to the product I use :-)
So delicious! I am making this once a week now, thank you! :)
Denise, you’re very welcome!
Crystal Rice says
I made this dish for dinner last night just as written. Like the others, I feel the cook time is a bit off. After marinating for about 3 hours, I baked mine at 400 for 25 minutes and rested the chicken for 5 minutes before serving. It was perfect! Delightfully tangy and really flavorful. Everyone loved it, including the picky 12yr old. This is a new family favorite which I will make regularly. I served it with smashed cauliflower au gratin. The extra sauce from the chicken was a great drizzle on top.
Crystal, thanks for your comment! I’m so happy to hear the chicken was delightfully tangy and that everyone loved it :-)
OMG THIS SOUNDS SO DELICIOUS! I can’t WAIT to try it! Thanks again for posting so many awesome recipes!!
You’re welcome Vivian! I love getting your wonderful comments and seeing you here :-)