Contributed by Stacy from Beauty and the Foodie
Syrian Lime Chicken Skillet
Ingredients:
Lime Spice Marinade
- 2 tbsp Lime Juice
- 1 tsp Sea Salt
- 1 tsp Ground Coriander
- 0.50 tsp Cinnamon ground
- 0.50 tsp Turmeric
- 0.50 tsp Fresh Ginger grated
- 0.50 tsp Ground Black Pepper
Chicken skillet
- 2 lb Boneless Skinless Chicken Thighs
- 2 tbsp Avocado Oil or olive oil
- 1 c Onions 1 medium onion, diced
- 5 cloves Garlic minced or pressed
- 2.5 c Chicken Broth
- 1 Carrots medium, sliced
- 1 Zucchini medium, sliced
- 2 stalks Celery chopped
- .25 c Artichoke Hearts drained
- 0.33 c Dried Cranberries unsweetened
Instructions:
- In a small mixing bowl combine all the lime spice marinade ingredients and whisk together thoroughly.
- Place chicken thighs in a dish and pour marinade over the top of chicken. Turn with a fork and coat chicken with marinade. cover and refrigerate for 20 minutes.
- Pour oil in a large deep skillet over medium high heat. Add marinated chicken and cook for 5 minutes.
- Turn chicken over and add garlic, onions, and cook for 5 minutes, while stirring as chicken begins to brown.
- Pour lime juice and chicken broth over the chicken and stir to loosen pan drippings.
- Add carrots, zucchini, and celery . Bring to a boil. Cover and reduce heat to low and simmer for 20 minutes.
- Place artichoke hearts and cranberries over the top of chicken and bring to a boil, cover, reduce heat to low and simmer for 5 minutes.
- Remove chicken and veggies with a slotted spoon and place on a plate or in a bowl. Boil the sauce left in the pan for 5 minutes while stirring.
- Pour sauce over the chicken and veggies.
Nutrition
Calories: 427kcal | Carbohydrates: 19g | Protein: 46g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 215mg | Sodium: 1401mg | Potassium: 975mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2915IU | Vitamin C: 30.4mg | Calcium: 69mg | Iron: 2.8mg
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