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BAKED MUSTARD LIME CHICKEN

Transform simple chicken breasts into a delightful dish with this Baked Mustard Lime Chicken recipe. Marinated in a tangy lime and cilantro sauce with a hint of Dijon mustard and chili powder, then baked until tender, it offers a perfect balance of zest and spice. Serve it with your favorite sides for a wholesome, satisfying meal.

BAKED MUSTARD LIME CHICKEN by Dr. Cindy Tanzar

Print Recipe

Plan: (Standard)

Serving information: Makes 4 servings covering your protein.

Juicy chicken breasts are marinated in a zesty mixture of lime, cilantro, Dijon mustard, and spices, then baked to perfection. This dish is perfect for a quick, protein-packed dinner that’s bursting with fresh, vibrant flavors.

INGREDIENTS

  • 1 pound boneless chicken breasts
  • ½ cup fresh squeezed lime juice
  • ½ cup fresh cilantro, chopped
  • ¼ cup Dijon mustard
  • 1 Tbs. organic, unrefined coconut oil
  • 1 Tbs.  chili powder
  • ½ tsp. pink Himalayan salt
  • ½ tsp. fresh-ground pepper

INSTRUCTIONS

  1. Combine lime juice, cilantro, mustard, oil and seasonings in a food processor and pulse until well-combined. (Can place in a jar and shake well, too) Place chicken in a medium baking dish and pour marinade over it.  Refrigerate at least 30 minutes or up to 6 hours.
  2. Bake at 350°F for 22-30 minutes (depending on size of chicken breasts. Instant read thermometer should read 165°F.  Spoon sauce over top of chicken and serve.