A glossy Korean-style soy, garlic, rice-vinegar, and maple glaze roasts onto juicy chicken, crisp-edged baby potatoes, broccoli, and red pepper on one sheet pan.
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Calories575
Protein50.5g
Carbs59.2g
Fat16g
Fiber8.7g
Per serving
Vitamins & minerals
Estimated · 100% data coverage
Vitamin A
168.32 mcg RAE18.7% DV100% coverage
Vitamin C
199.87 mg222.1% DV100% coverage
Vitamin D
0 mcg0% DV100% coverage
Vitamin B6
2.34 mg137.5% DV100% coverage
Vitamin B12
0.38 mcg15.8% DV100% coverage
Folate
165.23 mcg DFE41.3% DV100% coverage
Calcium
146.22 mg11.2% DV100% coverage
Iron
4.24 mg23.6% DV100% coverage
Magnesium
155.79 mg37.1% DV100% coverage
Potassium
2,219.45 mg47.2% DV100% coverage
Phosphorus
656.14 mg52.5% DV100% coverage
Zinc
3.15 mg28.6% 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 certified gluten-free tamari: Replace the 1 tbsp (16 g) reduced-sodium soy sauce with 1 tbsp (16 g) certified gluten-free reduced-sodium tamari. Whisk it with 1 tbsp rice vinegar, 2 tsp maple syrup, 2 tsp garlic, and 1/4 tsp pepper. Roast 220 g potatoes in 1 tsp oil for 10 minutes; toss 180 g chicken, 91 g broccoli, and 75 g red pepper with the remaining oil and glaze, then roast 15 to 18 minutes to 165°F. Rest 3 minutes and finish with 2 tbsp scallion and 1 tsp sesame. Remains a balanced chicken dinner and can suit a gluten-free diet when all packaged ingredients are certified gluten-free. Still contains soy and sesame; removes wheat only when the tamari is certified gluten-free and every packaged ingredient is checked for cross-contact. Calories and protein remain similar; sodium varies by tamari brand.
Make a vegan soy-garlic tofu tray: Replace the 180 g chicken with 200 g pressed extra-firm tofu cut into 2.5 cm cubes. Roast 220 g potatoes in 1 tsp avocado oil at 425°F for 10 minutes. Toss the tofu, 91 g broccoli, and 75 g red pepper with the remaining 1 tsp avocado oil and a glaze of 16 g soy sauce, 14.9 g rice vinegar, 13.3 g maple syrup, 5.6 g garlic, and 0.6 g black pepper. Add everything to the tray and roast for 18 to 20 minutes until the tofu is browned, the broccoli is tender, and the red pepper retains some shape. Rest for 3 minutes and finish with 12 g scallion and 2.7 g sesame seeds. Makes the tray bake vegan when the soy sauce and other packaged ingredients are labeled suitable for a vegan diet. Contains soy, sesame, and wheat; removes chicken and introduces no additional regulated major allergen beyond those already present. The tofu version is usually lower in protein and slightly lower in calories, depending on the tofu brand.
Storage and reheating
Refrigerate for up to 4 days.
Freezer-friendly for up to 45 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.
