Not too long ago while I was crusin’ the blogs I follow I saw a tasty recipe by Elana Amsterdam of Elana’s Pantry. She often has great recipes on her blog and while I don’t try many of them, they do sound delicious. One sounded particularly tempting and so I tried it out and it was as wonderful as I thought it would be. The Honey even commented on it and was happy to know that there were leftovers for the following evening.
This Baked Mustard Lime Chicken recipe is different than the one Elana had originally posted because a reader wrote to her and told her how she had adjusted it and loved it (the original was done on a BBQ). This chicken dish is full of flavours that complement one another and is so pleasant. I’m sure it would be hard not saying ‘Mmmm’ after that first bite.
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 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 7x11 inch Pyrex baking dish
- Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours
- Bake at 350° for 18-20 minutes uncovered, or until an instant read thermometer reads 165°
- Serve with extra sauce spooned over top
Serves 4
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