Baked Mustard Lime Chicken
as adapted from elanaspantry.com
1 pound skinless chicken breasts
1/2 cup lime juice
1/2 cup fresh cilantro, chopped
1/4 cup dijon mustard
1 tablespoon grapeseed oil
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
Combine lime juice, cilantro, mustard, oil, chili powder, salt and pepper in a food processor.
Pulse until ingredients are well combined. Rinse chicken breasts, pat dry and place in a Pyrex dish. Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours.
Bake at 350 degrees for 18-20 minutes uncovered, or until instant read thermometer reads 165 degrees.
Serve with extra sauce spooned over top. I served it over jasmine rice with a side of steamed broccoli and it was DEEEEE-licious!
Oh and I threw on some fresh cilantro for a garnish but that is mainly because I LOVE CILANTRO!!