1 pound skinless boneless free range organic 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.