Meals · Tacos, burritos & enchiladas

Chicken fajitas

Name: Chicken fajitas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 breasts chicken breast, sliced in strips; 1 tbsp chili powder; 2 tsp ground cumin; 2 tsp paprika; 1 tsp garlic powder; 1 tsp salt; 2 tbsp canola oil; 1 red bell peppers, sliced; 1 green bell peppers, sliced; 1 yellow onions, sliced; 1, juiced lime; 8 tortillas flour tortillas, warmed

Strips of cumin-chili chicken seared with peppers and onions, piled sizzling into warm tortillas. The build-your-own dinner that makes vegetables disappear from teenagers' plates.

Time: 30 min (15 prep + 15 cook)
Servings: 4
Per serving: 471 kcal
Protein: 41 g

Both directions are legitimate — the score measures fullness per calorie, not virtue. Every version is the same dish, rebalanced.

Ingredients

3 breasts chicken breast, sliced in strips600 g
1 tbsp chili powder8 g
2 tsp ground cumin4 g
2 tsp paprika4 g
1 tsp garlic powder3 g
1 tsp salt5 g
2 tbsp canola oil25 g
1 red bell peppers, sliced150 g
1 green bell peppers, sliced150 g
1 yellow onions, sliced150 g
1, juiced lime30 g
8 tortillas flour tortillas, warmed240 g

Every ingredient links to its food page — same data, same score, same formula.

Steps

Toss the chicken strips with the spices, salt and half the oil.
Sear the chicken in a screaming-hot cast iron in a single layer, 2–3 minutes a side, and set aside. Crowd the pan and you get steam, not sizzle.
Same pan, rest of the oil: peppers and onions, undisturbed in stretches, until charred at the edges but still crisp.
Return the chicken, squeeze the lime over everything, and bring the pan to the table with the warm tortillas.

Why restaurant fajitas taste different?

The sizzle platter is real: they finish everything on cast iron hot enough to char, and the lime hits the hot metal and vaporizes into the smell you associate with fajitas. A ripping-hot cast-iron pan at home is the same physics.

Why this score

solidly filling

No single route carries this one — a moderate amount of protein, volume and fiber.

Three routes to fullness — one is enough

35% of kcal

64% water

11 g/Mcal

What pulls it down

Nothing here converges the way engineered food does — no sugar, no savoury and no alcohol penalty.

How scores work

Computed on the finished dish, not an average of the parts: 1884 kcal goes into the pot, 1369 g of ingredients comes out as ~1100 g of food → 171 kcal per 100 g. Cooking moves water, and energy density is the score's biggest lever — so we show the math. Full formula here.

Per

Calories: 171
Protein: (35%); 15 g
Fat: (30%); 6 g
Carbohydrates: (35%); 15 g
of which sugar: 3 g
Fiber: 2 g
Sodium: 388 mg

Percentages are the share of calories from each macronutrient.

Computed from the ingredients' USDA data — nothing typed by hand. Every number is traceable, every score recomputable.

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Photo: AI-generated. Nutrition and score are computed from the ingredients with the published formula — this recipe hasn't been kitchen-tested by us yet.