Vegetables in Chili Lemon Chicken Broth Chicken Fish Fillet
Transform your dinner routine with this vibrant recipe for **Vegetables in Chili Lemon Chicken Broth with Fish Fillet**, a dish that combines wholesome ingredients with bold, zesty flavors. Tender fish fillets are perfectly seared until golden, then nestled atop a steaming bowl of savory chicken broth infused with the tang of fresh lemon juice, spicy red chili flakes, and aromatic ginger and garlic. Crisp julienned carrots, delicate zucchini slices, and nutrient-packed baby spinach add a rainbow of textures and nutrients to the broth. Finished with a sprinkling of fresh cilantro and a squeeze of lemon, this protein-packed meal is both nourishing and satisfying. Ready in just 40 minutes, this dish is ideal for weeknight dinners or when you crave a comforting, flavor-packed bowl. Perfect for lovers of light, healthy meals with a touch of spice!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 pieces Boneless white fish fillet (e.g., cod, tilapia, or haddock)
- 4 cups Chicken broth
- 3 tablespoons Lemon juice
- 1 teaspoon Red chili flakes
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, sliced thinly
- 1 cup Carrots, julienned
- 1 medium Zucchini, thinly sliced
- 2 cups Baby spinach
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh cilantro, chopped
- 4 pieces Lemon wedges, for garnish
Instructions
Season the fish fillets with salt and black pepper on both sides. Set aside.
Heat 1 tablespoon of olive oil in a large pan or pot over medium heat. Add the minced garlic and sliced ginger, and cook until fragrant, about 1-2 minutes.
Stir in the red chili flakes, then pour in the chicken broth and lemon juice. Bring to a gentle boil.
Reduce the heat to low and add the carrots and zucchini. Simmer for 8-10 minutes, or until the vegetables are tender.
In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Cook the fish fillets for 3-4 minutes on each side, or until golden brown and fully cooked through. Remove from heat and set aside.
Add the baby spinach to the broth mixture and stir until wilted, about 1-2 minutes.
Ladle the broth and vegetables into serving bowls. Place one cooked fish fillet on top of the broth in each bowl.
Garnish with fresh cilantro and lemon wedges. Serve immediately and enjoy!
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 2226 mg | 97% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.8 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 146 mg | 11% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1362 mg | 29% | |
*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.
