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1 pound boneless organic chicken breasts

½ cup fresh squeezed lime juice

½ cup fresh organic cilantro, chopped

¼ cup Dijon mustard

1 Tbs. organic, unrefined coconut (melted) or

   grapeseed oil

1 Tbs.  chili powder

½ tsp. Himalayan sea salt

½ tsp. fresh-ground pepper


Combine lime juice, cilantro, mustard, oil and seasonings in a food processor and pulse until well-combined. (Can place in a jar and shake well, too) Place chicken in a medium baking dish and pour marinade over it.  Refrigerate at least 30 minutes or up to 6 hours.

Bake at 350°F for 22-30 minutes (depending on size of chicken breasts. Instant read thermometer should read 165°F.  Spoon sauce over top of chicken and serve.