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Calories543
Protein47.9g
Carbs55.4g
Fat16.1g
Fiber7.9g
Per serving
Vitamins & minerals
Estimated · 100% data coverage
Vitamin A
339.68 mcg RAE37.7% DV100% coverage
Vitamin C
190.59 mg211.8% DV100% coverage
Vitamin D
0 mcg0% DV100% coverage
Vitamin B6
2.31 mg135.8% DV100% coverage
Vitamin B12
0.38 mcg15.8% DV100% coverage
Folate
136.53 mcg DFE34.1% DV100% coverage
Calcium
44.33 mg3.4% DV100% coverage
Iron
3.13 mg17.4% DV100% coverage
Magnesium
124.34 mg29.6% DV100% coverage
Potassium
1,919.26 mg40.8% DV100% coverage
Phosphorus
590.14 mg47.2% DV100% coverage
Zinc
2.51 mg22.9% 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
Use tofu for a vegan skillet: Heat an oven-safe skillet at 450°F. Toss 220 g pressed tofu, 120 g pepper, 80 g corn, 180 g potatoes, 18 g finely chopped chipotle in adobo, 10 g oil, 0.8 g paprika, 0.5 g garlic powder, and 0.6 g salt. Roast in one layer for 20 minutes, stirring after 10 minutes, then add 15 g lime and rest 2 minutes. Becomes vegan. Introduces soy; check the packaged chipotle in adobo for cross-contact. Tofu lowers protein modestly and adds unsaturated fat.
Use brown rice instead of potatoes: Roast chicken, pepper, corn, and 18 g finely chopped chipotle in adobo without potatoes for 15 minutes to 165°F, then serve over 180 g brown rice heated to 165°F and finish with 15 g lime juice. Remains balanced. No new major regulated allergen; verify the packaged chipotle in adobo for cross-contact. Rice makes the bowl softer and keeps calories in a similar range.
Storage and reheating
Refrigerate for up to 4 days.
Not marked as freezer-friendly.
Suggested reheating: Microwave, Pan.
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.
