1 lb skinless, boneless free range organic chicken breasts
½ cup fresh lime juice
½ cup fresh cilantro, chopped
¼ cup dijon mustard
1 tablespoon olive oil
1 tablespoon chili powder
½ tsp celtic sea salt
½ tsp pepper 
Preparation
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 an 7×11 inch Pyrex baking dish
Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours
Heat grill and cook chicken for 5-7 minutes per side until browned and cooked in the center
Serve
