http://www.elanaspantry.com/baked-mustard-lime-chicken/
Serve tangy Mustard Lime Chicken for dinner with a side of asparagus, or any other healthy green vegetable.
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!
-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
printer friendly- 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 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° for 18-20 minutes uncovered, or until an instant read thermometer reads 165°
- Serve with extra sauce spooned over top
Serves 4
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?
You might also enjoy:
I make almost the same recipe with smaller marinade proportions (with the addition of a few shakes of spicy “Mrs. Dash) as a chicken breast & asparagus stir fry at least once a week as a quick & easy lunch!
Cut fresh thinner asparagus stalks into one inch chunks, toss into a small non-stick skillet with 1/3 to 1/2 cup of water. “Rapid simmer” until water is almost gone & asparagus approaches bright green, usually about 4 minutes. Add to pan the sliced raw chicken breast, stirring until almost done. Skip the food processor (one less thing to wash), and add the rest of the ingredients into the pan. Stir until chicken has finished cooking. Sauce will be heated through & bubbly.
Adding 1/3 to 1/2 cup of fresh diced tomatoes at the same time as the sauce ingredients takes it to another delicious level. The tomatoes soften just enough to release their juice, but retain their form. I’ve also found, depending on the Dijon mustard (I’m a Maille fan) I can skip the salt.
Can’t wait to try this on the grill this weekend.
Also working on Easter dishes. Like the idea of the crisp too – these are always a winner at my house. I’m working on an organic, gluten-free & sugar-free carrot cake (or cupcakes). These have been a big hit and can’t wait to share them. Angela
We were on SCD for 6 months and found Elana during that time. I love her recipes. When they call for Agave, Honey may be easily substituted.
As it warms up here in North Texas I find myself not wanting to cook at all. Or if I do, I try to get it fixed up in the morning hours then we eat a cold or warmed up supper. Which is good on many counts as the bulk of the dishes are already done as well. But as for what we eat in a pinch…salads, breads, cheeses. Maybe eggs and bacon. Almost anything that can get fixed without turning on the oven. Just found Realfoodforager.com and will be making their scd friendly matzo. Yay! They will go great with salads.
I’ve been making meals for my elderly in-laws. Last night I gave them the marinade in one bag and chicken in another with directions to combine in a glass baking dish plus your marinating/baking instructions. They were able to enjoy that yummy citrusy smell as it baked.
I used my immersion blender, rather than a food processor.
This made it quick and made the clean-up quick!
Thanks for sharing your delicious recipes!
http://www.orthomolecularproducts.com/MediaCenter.aspx?cid=1fbbe134-62d2-49c0-af16-833740afe25e
Thanks :)
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.
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!
Thank you for the super yummy recipe!!