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Calories597
Protein52.9g
Carbs54g
Fat19.6g
Fiber8.9g
Per serving
Vitamins & minerals
Estimated · 100% data coverage
Vitamin A
96.01 mcg RAE10.7% DV100% coverage
Vitamin C
54.48 mg60.5% DV100% coverage
Vitamin D
0 mcg0% DV100% coverage
Vitamin B6
2.34 mg137.4% DV100% coverage
Vitamin B12
0.42 mcg17.5% DV100% coverage
Folate
116.59 mcg DFE29.1% DV100% coverage
Calcium
108.93 mg8.4% DV100% coverage
Iron
4.45 mg24.7% DV100% coverage
Magnesium
152.6 mg36.3% DV100% coverage
Potassium
2,305.47 mg49.1% DV100% coverage
Phosphorus
650.22 mg52% DV100% coverage
Zinc
2.68 mg24.4% 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 instead of chicken: Heat the oven to 425°F. Whisk 13.5 g olive oil, 10 g lemon juice, 4 g garlic, 1 g oregano, 0.6 g black pepper, and 0.5 g salt; reserve 5 g lemon juice. Toss 250 g dry potato quarters with one-third of the mixture; roast cut-side down for 10 minutes. Coat 250 g pressed tofu cubes with another third. Turn the potatoes; add tofu, 100 g green beans, and 100 g whole tomatoes. Drizzle the final third over the vegetables and roast for 18 minutes until browned and steaming. Add the reserved lemon juice and rest for 2 minutes. Makes the tray bake vegan when the tofu is labeled suitable for a vegan diet. Removes poultry and introduces soy from tofu. Tofu lowers protein and calories while retaining the lemon-garlic profile and browned edges.
Use broccoli instead of green beans: Heat the oven to 425°F. Whisk 13.5 g olive oil, 10 g lemon juice, 4 g garlic, 1 g oregano, 0.6 g black pepper, and 0.5 g salt; reserve 5 g lemon juice. Toss 250 g dry potato quarters with one-third of the mixture; roast cut-side down for 10 minutes. Coat 200 g chicken pieces with another third. Turn the potatoes; add chicken, 100 g broccoli, and 100 g whole tomatoes. Drizzle the final clean third over the vegetables and roast for 16 to 18 minutes until the chicken reaches 165°F and broccoli browns. Add the reserved lemon juice and rest for 2 minutes. Remains a balanced chicken dinner. Broccoli does not introduce a major regulated allergen, though packaged-product cross-contact varies. Broccoli keeps calories and protein close while giving the tray softer florets and more fiber.
Storage and reheating
Refrigerate for up to 3 days.
Not marked as freezer-friendly.
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.
