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Calories562
Protein40.2g
Carbs51g
Fat23.8g
Fiber7.7g
Per serving
Vitamins & minerals
Estimated · 100% data coverage
Vitamin A
185.04 mcg RAE20.6% DV100% coverage
Vitamin C
39.73 mg44.1% DV100% coverage
Vitamin D
0.72 mcg3.6% DV100% coverage
Vitamin B6
1.19 mg70.2% DV100% coverage
Vitamin B12
2.16 mcg90% DV100% coverage
Folate
124.49 mcg DFE31.1% DV100% coverage
Calcium
130.15 mg10% DV100% coverage
Iron
5.9 mg32.8% DV100% coverage
Magnesium
143.77 mg34.2% DV100% coverage
Potassium
1,843.9 mg39.2% DV100% coverage
Phosphorus
527.41 mg42.2% DV100% coverage
Zinc
5.69 mg51.7% 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 lean ground beef: Roast 220 g potato cubes with 5 g oil and 0.4 g salt at 425°F for 12 minutes. Mix 170 g lean ground beef with 50 g onion, 60 g apple, 1 g thyme, 0.5 g allspice, 0.4 g pepper, 3 g oil, and 0.4 g salt; crumble beside potatoes. Bake 14 to 16 minutes to 160°F, toss in 50 g spinach, and rest 5 minutes. Remains balanced. No major regulated allergen is introduced. Beef raises saturated fat and iron while keeping protein high.
Use carrot instead of apple: Roast 220 g potato cubes with 5 g oil and 0.4 g salt at 425°F for 12 minutes. Mix 180 g turkey with 60 g carrot, 50 g onion, 1 g thyme, 0.5 g allspice, 0.4 g pepper, 3 g oil, and 0.4 g salt; crumble onto the pan. Bake 14 to 16 minutes to 165°F, wilt 50 g spinach, and rest 5 minutes. Remains balanced. No major regulated allergen is introduced. Carrot lowers sugar slightly and shifts the sweetness toward a more savory profile.
Storage and reheating
Refrigerate for up to 4 days.
Freezer-friendly for up to 45 days.
Suggested reheating: Microwave, Oven.
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.
