Syrian Lime Chicken Skillet

• Gluten free
• Paleo

• Meat

  • 1 Chicken skillet
  • 2 lbs Chicken thighs, skinless

• Produce

  • 1 1 ounce can Artichoke hearts
  • 1 Carrot, medium
  • 2 Celery, ribs
  • 1 tsp Coriander
  • 1/3 cup Cranberries, unsweetened dried
  • 5 cloves Garlic
  • 1/2 tsp Ginger
  • 1 Onion, medium
  • 1 Zucchini, medium

• Canned Goods

  • 2 1/2 cups Chicken broth

• Condiments

  • 4 tbsp Lime juice
  • 1 Lime spice marinade

• Baking & Spices

  • 2 tbsp Avocado oil
  • 1/2 tsp Cinnamon, ground
  • 1/2 tsp Pepper
  • 1 tsp Sea salt
  • 1/2 tsp Turmeric

Found on beautyandthefoodie.com

Description

Directions

• 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