Wow, spring time is busy! After having some sort of sports activity every afternoon for my kids (I swear we were a 1-2 sport family) and getting home late every night this week only to rush a quick dinner, bath, homework and bed, I realized that cooking dinner at night this spring is going to be close impossible. There just won’t be enough time, so I will have to figure out a system. Fortunately, Scott and I cooked enough food last Sunday to eat leftovers a good bit for this first crazy week.
But then by Thursday night, I needed a fresh meal so I made this Mustard Lime Chicken and it was really awesome! I’ve figure out that if I can cut and prep our meat and/or veggies earlier in the day, then it makes cooking later in the evening seem less daunting. Before carpool, I pre-cut this chicken, mixed the ingredients in the bag (which took all of 10 minutes) and let it marinate in the fridge. When we got home at 6:00, all I had to do was pop this in the oven for 30 minutes and that was it! Nice, easy, and REALLY good!
This is what you need for this Mustard Lime Chicken:
- 2 pound skinless boneless chicken breast, cut into cubes
- 2 limes, juiced
- 1/3 cup dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 tsp celtic sea salt
- ½ teaspoon pepper
- 1 tsp honey (optional)
- 1/4 cup almond meal (Trader Joe’s)
Cut chicken into bite sized pieces and put in large freezer bag. Add all ingredients except for the almond meal and zip bag up. Be sure to knead the bag with your hands so the ingredients can cover the chicken evenly. Then put the bag in the fridge and let it marinate for at least 15 minutes or until you’re ready to cook it. When you are ready, preheat oven to 350, put chicken in a glass dish, sprinkle almond meal on top and cook for approximately 30 minutes and enjoy!
There was a nice sauce that ended up in this dish so next time I think I’ll make cauliflower rice to go with it. With my leftovers I actually dipped my roasted broccoli in the sauce. Mmm it was good!
Even Alice who “thinks” she really dislikes mustard ate every bite of her chicken. Chances are good I will be making this at least once a week or every other week for awhile. It was so easy, so good, and it made even better leftovers! I get so excited when I get a new recipe I love. Can you tell??
By the way, a friend introduced me to this amazing balsamic vinegar…
I had no idea balsamic vinegar could taste sooo good! Since she introduced me to it, I’ve had a salad almost every day for two weeks now! I know, I am on a bit of a salad kick lately, but you have to try this stuff! It’s actually sweet…a vinegar that is sweet! I’m hooked. I got mine at Whole Foods and at a $11 per bottle it’s a little pricey, but with the amount greens I’m eating lately, it’s worth every penny! Thanks Jody for the introduction!
Any one else have a great product or find that they just love and want to share?? Would love to hear about it!
Jill - Just checking…you put it in the freezer to marinate? Thanks as always for the great recipes!
landriav - You are welcome! Put it in the refrigerator Jill. Hope you like it as much as I did! 🙂
Shannon - Do u think this has a strong mustard taste? Cause my husband thinks he doesn’t like mustard too!
And have you done any research on protein powders, do you think they’re ok for the occasional breakfast smoothie? What should I look for/ stay away from?
landriav - Hey Shannon! You can taste it for sure, but it’s not overwhelming. Like I said, Alice ate it and she is anti-mustard!! As for the protein powders, I need to learn more about them since I get asked this question a lot. I just don’t use them myself since I eat a fair amount of protein. Let me look into it some more and will let you know if I find out anything good. I’m sure the one Marla recommended is good. I’d maybe start there?? Stay away from, make sure there is no casein! Or gluten. So far, that’s all I know! 🙂
Brooke - Hi friend! Made this tonight and it was delicious. Quick and easy and the whole family ate it, even Elliot! Thank you!
landriav - Very nice!! Thanks so much for posting Brooke! 🙂
Sharon - I have a vanilla fig balsamic and a ginger blackberry balsamic that I picked up from TjMax for $6 a bottle. Excellent over strawberries!!! I also use them to make salad dressing. The next time you are in a TjMax or Marshall’s check them out.
landriav - YUM, that sounds amazing Sharon! Thank you so much for sharing!
Elizabeth Scott - Made this tonight- delicious!
landriav - Thanks Elizabeth!! 🙂
erin - sounds delish! did you add the marinade to the pan as well?
landriav - Hey Erin, no, I didn’t. There were natural juices from the chicken. I hope it turns out well for you!
heather - Loved this and it was very easy to make. thanks
landriav - So glad it worked for y’all. Thanks for letting me know Heather!!
Lacey - Love this recipe! I’ve made it three times in the last month or so. Thinking about making it for a crowd this weekend. Have you ever tried it in a slow cooker?
landriav - Awesome Lacey!! I haven’t tried it in a slow cooker but I’m sure it would work fine. You’ll have to let me know if you try it. Thanks for your note!