Ingredients:

• 1 cup fresh lime juice
• 1 cup fresh cilantro, chopped
• 1 cup Dijon mustard
• 2 tablespoon olive oil
• 3 tablespoon chili powder
• 2 teaspoon sea salt
• 2 teaspoon pepper
• 2 pound skinless, boneless chicken breasts

Method:

Combine the lime juice, cilantro, mustard, olive oil, chili powder, salt, and pepper in a food processor. Pulse until ingredients are well combined.

Place the chickens in a 7-by-11-inch Pyrex baking dish. Pour the marinade over the chicken, cover with foil, and refrigerate for at least 6 hours. (Zip-Lock bag will work also)

Heat a grill and cook chicken for 5-7 minutes per side until browned and cooked in the center or 165* degrees. Serve and enjoy.

Yield: 4 Servings