High Protein Spicy Broth
Get ready to elevate your mealtime with a tantalizing bowl of High Protein Spicy Broth—a flavorful and nutrient-packed dish that combines hearty chicken breast, protein-rich red lentils, and a fiery kick from fresh chili peppers and sriracha sauce. This vibrant recipe is simmered in unsalted chicken bone broth for a rich, savory base, while ginger and garlic add aromatic depth. Fresh spinach lends a burst of color and nutrition, and garnishes like lime, green onions, and cilantro bring a refreshing finish. Perfect for chilly evenings or when you're craving a satisfying, spicy meal, this easy-to-make broth is ready in under 45 minutes and serves 4. It's a one-pot wonder rich in protein and bold flavors without compromising on health or convenience—a must-try for spice lovers!
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Recipe Information
Ingredients
- 300 grams Chicken breast (boneless, skinless)
- 1000 ml Chicken bone broth (unsalted)
- 100 grams Red lentils
- 4 cloves Garlic cloves
- 15 grams Ginger (fresh, grated)
- 2 peppers Red chili peppers (adjust according to heat preference)
- 2 tablespoons Soy sauce (low sodium)
- 1 tablespoon Sriracha sauce
- 1 tablespoon Sesame oil
- 100 grams Spinach leaves (fresh)
- 2 stalks Green onions (sliced)
- 2 tablespoons Cilantro (fresh, chopped)
- 1 lime Lime (cut into wedges)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Optional: Crushed red pepper flakes
Instructions
Begin by preparing the ingredients: chop the chicken breast into bite-sized pieces, mince the garlic, grate the ginger, and thinly slice the green onions and red chili peppers.
In a large pot, heat the sesame oil over medium heat. Add the minced garlic, grated ginger, and sliced red chili peppers, and sauté for about 1-2 minutes until fragrant.
Add the chicken breast pieces to the pot and cook for 4-5 minutes, stirring occasionally, until they are lightly browned on all sides.
Pour in the chicken bone broth and bring it to a gentle simmer. Once simmering, add the red lentils and stir well to avoid sticking.
Cover the pot and let the lentils cook for about 15-20 minutes, or until they become tender and start to thicken the broth.
Stir in the soy sauce, sriracha sauce, salt, and black pepper. Adjust seasoning to taste and add optional crushed red pepper flakes if you prefer an extra kick of heat.
Reduce the heat to low and add the fresh spinach leaves. Stir until they wilt, about 1-2 minutes.
Serve the broth hot in bowls. Garnish with sliced green onions, chopped cilantro, and a wedge of lime on the side for squeezing before eating.
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 3181 mg | 138% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 8.9 g | ||
| Protein | 147.9 g | 296% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 274 mg | 21% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2980 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
