Tried this recipe last night, found at Elana's Pantry. Not sure what the situation is in reposting recipes. I think I read that is is okay to do so, as long as it is attributed to author. I didn't have dijon mustard on hand, and used brown spicy mustard instead. Tangy flavor, loved the marinade and will use it again. I also am using Kosher salt, and plain old sea salt. I have to learn how celtic sea salt differs from sea salt. The recipe uses quite a bit of lime juice which means I will need to keep more lime juice on hand.
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 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
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Hey, thanks for taking a moment to comment, suggestions are welcome! We are serious about learning to eat paleo. We are also not your strong, athletic, well-trained young people, Heck we are not even young any more. Moving along in age, and having those aches and pains characteristic for older people, we hope the paleo way of eating will help us in our older years by giving us some relief from the aches and pains, restoring more vitality and open the doors to remaining active. If you have a comment to leave, let it be relative to what we hope to achieve using this diet plan.