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   



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