I found the original recipe for this on Elana’s Pantry, she has some very awesome stuff on there! I have modified it slightly.
2 chicken breasts – cut into strips
Freshly squeezed juice of 1 lime or lemon
A handful of fresh coriander
1 fresh red chilli
2 tbsp wholegrain mustard (you can buy additive free and paleo friendly mustard on-line and from health food shops, check out our Resources page)
1 tbsp olive oil
A little salt and freshly ground black pepper
How to make it:
Preheat your oven to 180C.
Put the lemon/lime juice, coriander, mustard, olive oil and chilli in a food processor and whizz until the ingredients are chopped and well combined.
Place the chicken in an oven-proof dish.
Sprinkle salt and pepper over the chicken, then pour in the marinade and stir well.
If you have time, cover the chicken and refrigerate for 15 to 30 minutes, otherwise bake uncovered for about 20 minutes.
Here’s our dinner, I served it with sauteed spinach and mushrooms, and steamed green beans: