(Foodee Project)
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 7×11 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
