Here’s a delicious chicken dish made with lime instead of the usual lemon. It has a nice little kick from the chili powder, and I just adore fresh cilantro. Now I know a lot of you are shaking your heads saying ‘ugh cilantro’, and quite honestly if you’re that cilantro hater this probably isn’t the dish for you. If you are a cilantro lover as I am, then go for it. It’s fresh and savory and super easy to make. I also love when you can combine all the ingredients in the food processor, as it makes for such an easy time. Also , Joel just loved it…who knew he’d like cilantro so much???
1 lb. skinless boneless chicken breasts (not too thick)
1/2 cup fresh lime juice
1/2 cup fresh cilantro, chopped
1/4 cup Dijon mustard
1 Tbsp. olive oil
1 Tbsp. chili powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Combine lime juice, cilantro, mustard, olive oil, chili powder, salt and pepper in a food processor. Pulse until all ingredients are well combined. I pat chicken breasts dry with some paper towels first, then place in a 7 x 11 Pyrex baking dish (spray with Pam first). Pour marinade over the chicken, cover and refrigerate for at least an hour (up to 6 hours would be awesome. I like to do it in the morning for that night.)
Heat, grill and cook chicken 4- 6 minutes on each side until browned and cooked in center. I used thin cutlets and they cooked up rather quickly. How long you cook them really depends on the thickness of your chicken breasts.
If you don’t have a grill, you can cook at 350 degrees for about 25 minutes.
I served with red peppers and corn roasted on the grill. I also cut up some sweet potatoes and sprinkled a little olive oil and s & p and roasted in the oven for about an hour.