This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These spicy lime and Dijon mustard chicken breasts pair well with any of our great salads.
10boneless skinless chicken breast small, 1 breast per serving
For the marinade
4limezested, then juiced
4tablespoonavocado oil
6clove garlic minced
1 teaspoonsaltmore or less to taste, or preference
2teaspoonfreshly ground black pepper
4tablespoonDijon mustard
2teaspooncrushed red pepper
To garnish
1/2cupItalian parsleychopped
4limesliced
Instructions
In a large mixing bowl or glass measuring cup, whisk together all the ingredients for the marinade.
Place the chicken breasts in a baking dish that’s just big enough to accommodate them in a single layer and then pour the marinade right over. Turn until all the chicken breasts are evenly coated, cover with plastic film and place in the refrigerator to marinate for at least 1 hours.
Preheat your oven to 375° F.
In a large, heavy skillet, heat avocado oil over medium-high heat. Once the pan is hot enough, add the chicken breasts, 2 or 3 at a time, and sear for a minute or two on each side, until nice and golden brown.
Place the seared chicken breasts in a Dutch oven or other oven safe dish with a tight fitting lid and repeat with the remaining chicken breasts.
Pour the remaining marinade over the chicken breasts, put the lid on and and bake in the oven for 25 minutes, then remove the lid and continue cooking for another 5 minutes to crisp up the chicken.
Reheating Instructions
Place a sauté pan over medium heat and add chicken, and cook until heated through.