Low Carb Baked Mustard Lime Chicken (serves 4)

1 pound skinless boneless chicken breast
½ cup fresh lime juice
½ cup fresh cilantro (coriander), chopped
¼ cup dijon mustard
1 tablespoon olive oil
1 tablespoon chili powder
½ teaspoon sea salt
½ teaspoon pepper

1. Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor
2. Pulse until ingredients are well combined
3. Rinse chicken breasts, pat dry and place in a 7x11 baking dish
4. Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours
5. Bake at 350° for 18-20 minutes uncovered, or until an instant read thermometer reads 165°
6. Serve with extra sauce spooned over top