Easy Chile Lime Chicken

Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.

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Ingredients
Serves 6

4 boneless chicken breasts

½ cup fresh lime juice
3 tablespoons fresh lime zest
4 tablespoons olive oil
4 tablespoons cilantro, finely chopped
2 sweet chile peppers, chopped
2 garlic cloves, minced
1 tablespoon honey
½ teaspoon fine grain sea salt
1 teaspoon chili powder (optional)

Directions

In a bowl mix all marinade ingredients until well combined.
In a shallow sealable container or in a large ZipLoc bag combine chicken breasts and marinade. Cover (or seal) and marinate for at least 2 hours (marinate overnight for fullest flavor).
Preheat oven to 450°F (230°C) and place a rack in the middle.
Place chicken breasts in a large baking dish or on foil-lined baking sheet.
Bake uncovered for 12 minutes, then flip on the other side and bake for further 12 minutes, or until cooked through (the temperature should register 160°F on an instant-read thermometer).
Cooking time depends on how big the chicken breasts are and how hot is your oven, the most important thing is that the chicken is cooked through.
Once cooked, let the breasts rest for a minute or two before serving to allow the juices to evenly distribute through the meat.
Sprinkle with a bit of chopped cilantro and serve.

From theironyou.com