Chili Lime Fish & Spinach

Name: Chili Lime Fish & Spinach
Yield: 4 servings
Ingredients: 4 x 6.25 oz raw boneless white fish (about 5 oz cooked); 4 x 3/4 cup cooked white rice; 4 x 1 cup spinach and peppers; 4 x 1 tbsp lime juice; 4 x 1 tsp dried herbs or spice blend

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Chili Lime Fish & Spinach

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

335calories

36g protein

40g carbs

2g fat

Sodium: Estimate pending

1 of 4 portions. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

4 x 6.25 oz raw boneless white fish (about 5 oz cooked)
4 x 3/4 cup cooked white rice
4 x 1 cup spinach and peppers
4 x 1 tbsp lime juice
4 x 1 tsp dried herbs or spice blend

Cooking instructions

Season raw fish with lime and chili seasoning. Bake at 400°F to 145°F. Sauté spinach and peppers, and portion with rice into four.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Fish. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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