- 1 lb skinless, boneless chicken breasts
- 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 tsp. sea salt
- 1/2 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-inch x 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.
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