Chicken with Black Pepper & Lime Marinade

My dear friend Anna's dad once saved our college dinner party by gracing us with this recipe, and I have loved it ever since. It's hard not to love a recipe that is not only incredibly simple and a flash to prepare, but also reminds one of visits to Mexico, the Caribbean, and Key West. This version may differ slightly from the original, but the spirit is the same. Tonight I served this chicken with fresh pico de gallo and Mexican pan-toasted corn, but I've also served it with garlicky spinach and sweet potato oven fries with chipotle date chutney for a more Caribbean feel.

Chicken with Black Pepper & Lime Marinade

4 chicken breasts

1/3 cup freshly squeezed lime juice (about 3 or 4 limes)

2/3 cup olive oil

1 tsp. freshly ground black pepper

Combine the lime juice, olive oil, and black pepper in a small bowl using a wire whisk or fork. Pour enough marinade into a glass baking dish to cover the bottom of the dish, then add the chicken to the dish. Add the rest of the marinade to the dish, making sure to coat each chicken breast. Cover the dish and refrigerate for at least 30 minutes, but not more than one hour.

Preheat the oven to 400 degrees.

Remove the chicken from the glass baking dish and place on a baking sheet. Bake until done, 20 to 40 minutes, depending upon the size of the chicken breast. Serve immediately.