Roasted Mustard Lime Chicken Breast

There are some days when the idea of cleaning up the kitchen after dinner makes me think of calling straightaway some place with home-delivery service for a sushi / sashimi or something else (except pizza because when it arrives it is usually unpalatable, cold and chewy). But actually I am not a big fan of this kind of dinner and usually, if I don't want to cook, I prefer to make a big refreshing salad.
Whit this recipe I have found a perfect alternative. This roasted chicken breast is tasty and at the same time really easy to make and there are hardly any dishes - and also no cooker - to wash: the chicken is marinated in a sauce made with lime juice, mustard (a mix of grainy and smooth mustard), olive oil, a splash of Tabasco, thyme, a little bit of salt and a generous sprinkle of freshly ground pepper, then it is transferred into a baking dish and put into the oven for about 20 minutes. Arrange a vegetable side dish (boiled or roasted potatoes, some steamed veggies or even a simple mixed salad) and the dinner is ready.
There are other good things about this dish: first of all, aside from the chicken breast, it is made from ingredient usually available in our pantry (actually I usually keep also some chicken in my freezer); and if you don't have grainy mustard you can always use only the Dijon or viceversa, as well as lime juice can be substituted for lemon and thyme for other herbs like rosemary or parsley (the result will be slightly different of course). And also it is possible to put the chicken in the marinade in advance (it takes no longer then 10 minutes) and bake it for lunch or dinner (the longer the chicken is marinated the stronger will be the flavor). I want to specify that the mustard flavor is pretty intense in this dish, therefore you will love it if you like mustard - which I think perfectly combines with chicken; but if you prefer a milder flavor you can swap one tablespoon of mustard for the same quantity of olive oil.

Roasted Mustard Lime Chicken Breast

serves 4

2 skinless boneless chicken breast, halved (about 450 g)

100 ml fresh lime juice

leaves of 5-6 thyme sprigs

2 heaped tablespoons Dijon mustard

2 heaped tablespoon grainy mustard

2 tablespoons extra-virgin olive oil

1 teaspoon Tabasco (or more depending on how you like hot dishes)

1 pinch sea salt

freshly ground black pepper to taste

In a small mixing bowl add the lime juice, thyme, Dijon and grainy mustard, olive oil, Tabasco, salt and pepper and whisk until well combined. Rinse chicken breasts, pat dry and place in plate. Pour the marinade over chicken, cover with plastic wrap and refrigerate for at least 30 minutes or up to 8 hours.

When you are ready to cook the chicken, preheat the oven to 190°C. Transfer the chicken breast halves into a baking sheet, in a single layer, pour all the marinade over the chicken and bake uncovered for  15 to 20 minutes, until the chicken is cooked through (the edges will be browned and the sauce thickened).

Transfer the chicken into four warmed plate, spoon extra sauce over the top and serve immediately with veggies of your choice (I served with oven roasted mixed vegetables, but it goes well with mashed potatoes, steamed asparagus or broccoli, sauted mushroom or simply a garden salad).