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Calories503
Protein52.9g
Carbs44.7g
Fat13.1g
Fiber6.3g
Per serving
Vitamins & minerals
Estimated · 100% data coverage
Vitamin A
80.22 mcg RAE8.9% DV100% coverage
Vitamin C
36.83 mg40.9% DV100% coverage
Vitamin D
0.32 mcg1.6% DV100% coverage
Vitamin B6
2.19 mg129% DV100% coverage
Vitamin B12
0.46 mcg19.3% DV100% coverage
Folate
99.99 mcg DFE25% DV100% coverage
Calcium
71.33 mg5.5% DV100% coverage
Iron
3.65 mg20.3% DV100% coverage
Magnesium
129.79 mg30.9% DV100% coverage
Potassium
2,329.22 mg49.6% DV100% coverage
Phosphorus
700.42 mg56% DV100% coverage
Zinc
3.07 mg27.9% DV100% coverage
% Daily Value uses US FDA Daily Values (2024). Coverage is the share of recipe ingredient weight represented by matched nutrient data.
Cook mode
Ingredients
Method
Useful swaps
Make a covered tray bake: Use exactly 190 g boneless skinless chicken breast; 195 g baby potatoes; 160 g raw white mushrooms; 100 g cherry tomatoes; 16 g balsamic vinegar; 5 g raw garlic; 8 g fresh basil; 7 g avocado oil. Heat the oven to 425°F. Coat the raw chicken breast with garlic and half the avocado oil. Arrange it with the baby potatoes, mushrooms, and tomatoes in a covered baking dish; drizzle over the remaining oil. Cover and bake 22 minutes, add all balsamic vinegar, then uncover for 5 to 8 minutes until the chicken breast reaches 165°F. Rest 5 minutes and add all fresh basil. Dietary pattern is unchanged. Major allergens are unchanged; check packaged ingredients for cross-contact. The full measured ingredient set is retained, so nutrition per serving is essentially unchanged.
Make a chopped meal-prep bake: Use exactly 190 g boneless skinless chicken breast; 195 g baby potatoes; 160 g raw white mushrooms; 100 g cherry tomatoes; 16 g balsamic vinegar; 5 g raw garlic; 8 g fresh basil; 7 g avocado oil. Heat the oven to 425°F. Cut the raw chicken breast, baby potatoes, mushrooms, and tomatoes into 2 cm pieces, toss with garlic and the avocado oil, and roast; brush all balsamic vinegar over the chicken breast after 18 minutes and continue roasting for 22 to 26 minutes total, until the chicken breast reaches 165°F. Rest 5 minutes, add all fresh basil, and pack the complete serving. Dietary pattern is unchanged. Major allergens are unchanged; check packaged ingredients for cross-contact. The full measured ingredient set is retained, so nutrition per serving is essentially unchanged.
Storage and reheating
Refrigerate for up to 4 days.
Freezer-friendly for up to 30 days.
Suggested reheating: Oven, Microwave.
About this recipe data
The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.
Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.
Chicken, red pepper, onion, corn tortillas, and cumin make a true five-main-ingredient fajita dinner, with the vegetables and meat air-fried in one loose layer.
Baby potatoes get a head start before fully cooked chicken sausage and red pepper join the basket, keeping all three main ingredients properly browned in twenty minutes.
