Ancho-Honey Chicken Fajitas with Roasted Vegetables & Avocado

Ancho-Honey Chicken Fajitas

with Roasted Vegetables & Avocado

40 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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From the Test Kitchen

Get ready for fajita night! With tender bites of smoky-sweet chicken, roasted peppers and onion, cooling avocado, and more, you’re sure to find combinations that everyone will enjoy. A bright topping of sweet carrots tossed with honey, lime juice, and spicy pickled jalapeño adds contrasting texture and elevates the dish’s classic flavors.

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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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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 and cutting board immediately after handling. 

Marinate the carrots:
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. 

Make the cheesy vegetables:
3 Make the cheesy 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. Remove from the oven.

Warm the tortillas:
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. 

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 or sour cream with salt and pepper. Serve the warmed tortillas with the cooked chicken, cheesy vegetables, seasoned avocado, marinated carrots, and seasoned crema or sour cream. Enjoy! 

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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 and cutting board 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:
Make the cheesy vegetables:
3 Make the cheesy 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. Remove from the oven.

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 or sour cream with salt and pepper. Serve the warmed tortillas with the cooked chicken, cheesy vegetables, seasoned avocado, marinated carrots, and seasoned crema or sour cream. Enjoy! 

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