1 lb skinless, boneless chicken breasts
½ cup fresh lime juice
½ cup fresh cilantro, chopped
¼ cup dijon mustard
1 tablespoon olive oil
1 tablespoon chili powder
½ tsp sea salt
½ tsp pepper
Combine lime juice, cilantro, mustard, olive oil, chili powder, salt and pepper in a food processor or blender until well combined.
After cleaning your chicken breast pat them dry with a paper towel and place them in a ziplock bag.
Pour mustard and lime into the bag with the chicken and move around until well coated.
Marinate in refrigerator for at least 15 minutes or up to 6 hours. Do not over marinate as the lime juice can start to "cook" the chicken.
Remove chicken from bag and grill 5 to 7 minutes per side or until cooked through.
If you are like me you love sauces so I reserve the marinade and cook it in a small saucepan to add a little extra sauce once the chicken comes off the grill. Make sure you heat the sauce well since it was hanging out with uncooked chicken. The sauce is very tangy, however, so use just a little bit at a time.
As a side dish I usually serve sauteed peppers and a baked sweet potato.
For the peppers cut off the top and bottom and remove the insides, making sure to cut off the ribs. If not removed they can make the pepper taste bitter.
Slice them up and saute over med-high heat with a little bit of olive oil. Don't use too much olive oil or you won't get a nice brown on the peppers.
Saute for a few minutes.
They don't need any salt and pepper. The peppers are yummy all on their own.
For the sweet potatoes, rinse and clean them then pat dry with a paper towel.
Rub them with a little bit of olive oil and place them in a baking dish lined with aluminum foil.
Bake at 500 for about an hour.
This is probably one of my favorite dishes I've done so far. It's super easy and has a lot of great flavors.
Hope you enjoy!