Vegetables in Chili Lemon Chicken Broth/ Chicken/Fish Fillet

READY IN: 55mins
Recipe by Montana Heart Song

I was in Dairy Queen and ate chili lime chicken fillets. I liked the taste so came home and thought I would duplicate the taste with lemon,chili/broth/vegies and chicken or fish since MH can eat only "fins and feathers" once in a while,and lots of vegetables.There is no salt except in the chicken broth for dietary reasons.

Top Review by LookinForCooking

I hate leaving bad reviews, but this has to be one of the worse recipes I've ever had on here.. It was horribly salty (3 bouillon cubes) ruined the whole dish. I tried my hardest to not let it go to waste by adding more lemon juice and spices but no luck. It was basically fish and veggies floating in a sea of salt water. After spending the time to chop up everything I was hoping it would be good but, sorry it wasn't...

Ingredients Nutrition

Directions

  1. Preheat oven 375 degrees.
  2. Chop the vegetables.
  3. Pour olive oil in large 4 quart glass casserole dish with lid.
  4. Put the vegetables in dish.
  5. In small saucepan heat the water and chicken boullion cubes or chicken base to make chicken broth. Bring to a boil.
  6. Pour broth over the vegetables.
  7. Add chili powder and lemon peel, lemon juice and stir.
  8. Cover, bake 20 minutes.
  9. Check and stir once during the cooking time.
  10. Add fish or chicken fillets on top.
  11. Bake 20 minutes turning the fillets once.
  12. Place thick fish fillets on top,not thin or they may break apart. Vegetable broth may be used to serve over rice or potatoes. Serve in the baking dish.

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