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Ancho-Honey Chicken Fajitas

with Roasted Vegetables & Avocado

  • Group Created with Sketch.
    30-40 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 720 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Get ready for fajita night! With tender bites of smoky-sweet chicken, roasted peppers and onion, a unique spicy carrot topping, and more, you’re sure to find combinations that everyone will enjoy.

Get Cooking
Ancho-Honey Chicken Fajitas with Roasted Vegetables & Avocado
  • 1⅛ lbs Chopped Chicken Breast
  • 4 oz Sweet Peppers
  • 1 Sweet Onion
  • 1 Avocado
  • 1 Lime
  • 8 Flour Tortillas
  • 6 oz Carrots
  • ½ cup Mexican Crema Or Sour Cream
  • 4 oz Monterey Jack Cheese
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin, & Dried Mexican Oregano)
  • 2 Tbsps Ancho Chile Paste
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Honey

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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; grate on the large side of a box grater. Quarter the lime. Peel and thinly slice the onion. Cut off and discard the stems of the sweet peppers. Remove and discard the cores, then thinly slice lengthwise. Grate the cheese on the large side of a box grater. Pit, peel and thinly slice the avocado; top with the juice of 1 lime wedge to prevent browning. Season with salt and pepper. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.

2 Marinate the carrots:

In a medium bowl, combine the grated carrots, half the honey (kneading the packet before opening), the juice of the remaining lime wedges, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Marinate the carrots:
Roast & finish the vegetables:
3 Roast & finish the vegetables:

While the carrots marinate, line a sheet pan with aluminum foil. Place the sliced onion and peppers on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 8 to 10 minutes, or until slightly softened. Leaving the oven on, remove from the oven and evenly top with the grated cheese. Return to the oven; roast 3 to 5 minutes, or until the cheese is melted.

4 Warm the tortillas:

While the vegetables roast, stack the tortillas on a large piece of aluminum foil; tightly wrap to seal. Carefully place directly onto the oven rack and warm 8 to 10 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

Warm the tortillas:
Cook the chicken & serve your dish:
5 Cook the chicken & serve your dish:

While the tortillas warm, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chile paste, remaining honey, and 2 tablespoons of water (carefully, as the liquid may splatter); cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Season the crema with salt and pepper. Serve the warmed tortillas with the cooked chicken, finished vegetables, seasoned avocado, marinated carrots, and seasoned crema. Enjoy!