Time: Hands on 30 minutes, marinade time from 15 minutes to 6 hours
1 pound skinless boneless chicken breast
½ cup fresh lime juice
½ cup fresh cilantro, chopped
¼ cup Dijon mustard
1 Tbsp extra virgin olive oil
1 Tbsp chili powder
½ tsp sea salt
½ tsp fresh ground black pepper
Combine all ingredients except the chicken in a food processor. Pulse until well combined.
Rinse chicken breasts, pat dray and place in a 7 x 11 baking dish. Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours.
Bake at 350° for 20 minutes uncovered, or until an instant read thermometer reads 165°.
Serve with extra sauce spooned over top.