1 pound skinless boneless chicken breast
½ cup fresh lime juice
½ cup fresh cilantro, minced
¼ cup Dijon mustard
1 tablespoon olive oil
1 tablespoon chili powder
½ teaspoon sea salt
½ teaspoon black pepper
Add lime juice, cilantro, mustard, olive oil, chili powder, salt and pepper in a bowl and whisk to combine.
Rinse chicken breasts, pat dry and place in a 7x11 inch Pyrex baking dish.
Pour marinade over the chicken, cover and refrigerate for at least 15 minutes or up to 6 hours.
Bake at 350 degrees for 18-20 minutes uncovered, or until an instant read thermometer reads 165 degrees.
Serve with extra sauce served over top.