From Elana's Pantry
1 lb skinless boneless chicken breast
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
½ tsp celtic sea salt
½ tsp ground black 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 a 7 x 11 inch baking dish.
Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours.
Bake at 350°F for 22 minutes uncovered, or until a instant read thermometer reads 165°.
Serve with extra sauce spooned over top.