Vegetables in Chili Lemon Chicken Broth/ Chicken/Fish Fillet

• 4 cups chopped celery, 1 inch pieces
• 2 cups chopped chopped yellow red green peppers
• 1 cup chopped onion
• 2 tablespoons olive oil
• 3 chicken bouillon cubes or 3 chicken base
• 3 cups water
• 1 tablespoon chili powder
• 1 tablespoon lemon peel
• 1 teaspoon lemon juice
• 4 boneless chicken fillets or 4 boneless fish fillets

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.
6. Bring to a boil.
7. Pour broth over the vegetables.
8. Add chili powder and lemon peel, lemon juice and stir.
9. Cover, bake 20 minutes.
10. Check and stir once during the cooking time.
11. Add fish or chicken fillets on top.
12. Bake 20 minutes turning the fillets once.
13. Place thick fish fillets on top,not thin or they may break apart.
14. Vegetable broth may be used to serve over rice or potatoes.
15. Serve in the baking dish.

celery, yellow red green peppers, onion, olive oil, chicken bouillon, water, chili powder, lemon peel, lemon juice, chicken

Taken from www.food.com/recipe/vegetables-in-chili-lemon-chicken-broth-chicken-fish-fillet-150763 (may not work)