Recipe created by Elana Amsterdam
Oprah.com |
May 29, 2012
Store-bought marinades can contain hidden gluten, but Elana Amsterdam, who writes the blog Elana's Pantry, shows us that making your own is easy.
Serves 2
Ingredients
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
Directions
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.
