Mustard-Lime Chicken and Cilantro-Lime Vinaigrette
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These two recipes are great separately or together, for lunch or for dinner. Both can be made ahead, which makes them great for weeknights or even entertaining.
Recipe Type: Entree, Condiment
Yield: 4
Mustard-Lime Chicken
  • ½ cup fresh lime juice
  • ½ cup fresh cilantro, chopped
  • ¼ cup dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • 1 pound skinless, boneless chicken breasts, sliced into tenders
Cilantro-Lime Vinaigrette
  • ¼ cup fresh lime juice (about 2-3 juicy limes)
  • ¼ cup rice vinegar
  • 4-5 cloves garlic
  • ½ teaspoon Kosher or sea salt
  • 2 teaspoons sugar
  • ½ cup canola oil
  • ½ cup olive oil
  • 2 teaspoons dijon mustard
  • ½ cup roughly chopped cilantro
For the Mustard-Lime Chicken
  1. Put the lime juice, cilantro, mustard, olive oil, chili, salt, and pepper in a food processor and pulse until well combined.
  2. Put the chicken in a large bowl.
  3. Pour marinade over chicken, cover and refrigerate for at least 1 hour or overnight.
  4. Preheat oven to 350F.
  5. Put chicken on a baking sheet, being careful not to crowd the pan. Bake until cooked through, flipping midway, about 20 minutes.
Cilantro-Lime Vinaigrette
  1. Combine the ingredients in a food processor.
  2. Pulse until well combined.
  3. Taste and season. Store in the refrigerator, up to one week.
Kosher meat, gluten free
Recipe by Katherine Martinelli at