Syrian Lime Chicken Skillet. Paleo, low carb and gluten free
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5 from 1 vote

Syrian Lime Chicken Skillet

Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: keto, low carb, paleo
Cuisine: dinner
Servings: 6
Calories: 450kcal
Author: Stacey


  • Lime Spice Marinade
  • 2 tbsp lime juice
  • 1 tsp sea salt
  • 1 tsp coriander
  • ½ tsp ground cinnamon
  • ½ tsp turmeric
  • ½ tsp ginger
  • ½ tsp pepper
  • Chicken skillet
  • 2 lbs skinless chicken thighs
  • 2 tbsp avocado oil or olive oil
  • 1 medium onion diced
  • 5 cloves garlic minced
  • 2 tbsp lime juice
  • 2 ½ cups chicken broth
  • 1 medium carrot sliced
  • 1 medium zucchini diced
  • 2 ribs celery chopped
  • 1 ounce can artichoke hearts drained, 14
  • cup unsweetened dried cranberries


  • 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.


Serving: 6g | Calories: 450kcal | Carbohydrates: 8g | Protein: 39g | Fat: 26g | Fiber: 4g | Sugar: 3g