You might think fajitas are too fussy for a weeknight, but this easy, foolproof version roasts on a sheet pan and can be ready in an hour. Because the ingredients are thinly sliced, everything cooks in a flash — and with little attention required. Smoked paprika, chipotle chiles and a quick stop under the broiler provide the smoky flavor that would traditionally come from the grill. This recipe is very adaptable: Chicken is called for here, but you could also use shrimp or skirt steak. For a vegetarian version, substitute fresh corn kernels, mushrooms, poblano peppers or zucchini for the meat. Cut the vegetables into sizes you’d want in a taco, coat them in the lime-chipotle marinade, roast until cooked, then broil until charred.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (3014g) | ||
Recipe Makes: 1 | ||
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Calories: 7913 | ||
Calories from Fat: 1816 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 201.7g | 269 % | |
Saturated Fat 47.1g | 236 % | |
Monounsaturated Fat 103.6g | ||
Polyunsanturated Fat 39.5g | ||
Cholesterol 394.6mg | 121 % | |
Sodium 14778.3mg | 510 % | |
Potassium 5337.1mg | 140 % | |
Total Carbohydrate 1151.8g | 339 % | |
Dietary Fiber 70.6g | 282 % | |
Sugars, other 1081.1g | ||
Protein 342.8g | 490 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7913
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