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1 pound skinless boneless chicken breast
½ cup fresh lime juice
½ cup fresh cilantro, chopped
¼ cup dijon mustard
1 tablespoon olive oil
1 tablespoon chili powder
½ teaspoon celtic sea salt
½ teaspoon 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 7x11 inch Pyrex baking dish
Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours
Bake at 350° for 18-20 minutes uncovered, or until an instant read thermometer reads 165°
Serve with extra sauce spooned over top