The nice thing about making your own curry paste is that like anything homemade, not only is it far fresher than anything store-bought, but it is also completely customizable. This really makes a difference when it comes to heat level. I consider this recipe as written to be about a “medium” heat level. For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add 1/2 teaspoon ground cayenne pepper (or to taste).

Quite possibly one of the most delicious things I’ve ever eaten in my entire life. Imagine if you will, plunging your spoon through a crispy layer of caramelized sugar to expose a silky layer of frozen creme brulee ice cream beneath. Oh yea baby, this recipe is worth every single calorie-laden bite. Break out the kitchen torch! Your family and friends are going to flip over this one.

Recipe

Baked Mustard Lime Chicken

by elanaspantry on March 15, 2012 in Gluten Free, Special Dietary Needs

4.11 Mitt(s) 9 Rating(s)

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Recipe Description

Serve tangy Mustard Lime Chicken for dinner with a side of asparagus, or any other healthy green vegetable.

Preparation Instructions

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°F for 18-20 minutes uncovered, or until an instant read thermometer reads 165°F.

Serve with extra sauce spooned over top.

Ingredients

½ cups Fresh Lime Juice
½ cups Fresh Cilantro, Chopped
¼ cups Dijon Mustard
1 Tablespoon Olive Oil
1 Tablespoon Chili Powder
½ teaspoons Celtic Sea Salt
½ teaspoons Pepper
1 pound Skinless, Boneless Chicken Breast

10 Reviews | Be the first to review!

Reviews

wendy'skitchen on 3.17.2012

Wow! This was so, so good. My whole family loved it.

roni on 3.17.2012

Wonderful. Fresh and lots of flavor. We used this on chicken leg quarters. Would make a bit extra sauce next time to spread on the chicken mid-way through cooking. Will make again — thanks!

slaright on 3.21.2012

YUMMMMY!! Flavorful and so so fresh tasting and EASY!!

meagar on 3.24.2012

Really good and so easy to make. My husband loved it! The extra sauce went well with the mashed cauliflower faux-tatoes! Yummy all the way around! Thanks for sharing a quick and easy recipe for a great weeknight meal.

Lindsey on 3.31.2012

I do not like Dijon mustard but the picture of this looked amazing and I loved the rest of the ingredients so I tried it…the mustard was flavourful enough but was masked by the other flavors thank goodness. I probably won’t make it again though. The other flavors were great!

Kendra on 4.1.2012

I wanted to like this, because we enjoy all the ingredients in it. However, it just didn’t go well together, I think it was the lime + dijon mustard combo. It just gave an overall sour flavor to the chicken.

Sarah Owens on 4.16.2012

This is my new favorite recipe!!! I’ve made it twice and couldn’t love it more. We eat it over brown rice and fight over who gets the leftovers for lunch the next day.

jmujami on 4.24.2012

This was way too tangy. I added about 2 Tbsp of honey to the marinade to try and balance the tang but it didn’t work…the chicken had a strong sour taste. My husband liked it and sadly I did not.

ferguskim on 7.17.2012

My husband and I both liked this. It does have a strong mustard taste.

rachelhockey on 4.27.2013

Very good – quite simple, too. Quick, healthy dinner recipes are a must for us with three little kids. I served this over brown rice with a side of your oven roasted broccoli. It was the perfect amount of food for my husband and I, plus our 4 and 2 year old kids.

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