Ancho-Honey Chicken Fajitas

with Roasted Vegetables & Avocado

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 630 calories Group 22 Created with Sketch.
    Nutrition Label
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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.

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ingredients
Ancho-Honey Chicken Fajitas with Roasted Vegetables & Avocado
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 8 Flour Tortillas
  • 4 oz Sweet Peppers
  • 1 Avocado
  • 6 oz Carrots
  • 1 Yellow Onion
  • 4 oz Monterey Jack Cheese
  • 1 Tbsp Ancho Chile Paste
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ½ cup Sour Cream
  • 1 Tbsp Honey
  • 2 Tbsps Rice Vinegar
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
tried-and-true
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step-by-step
instructions
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 and grate on the large side of a box grater. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice lengthwise. Grate the cheese on the large side of a box grater. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Transfer to a bowl. Season with salt and pepper; top with half the vinegar.  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, vinegar, half the honey (kneading the packet before opening), 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. Taste, then season with salt and pepper if desired.

Make the cheesy vegetables:
3 Make the cheesy vegetables:

Meanwhile, line a sheet pan with foil. Place the sliced onion and sweet 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. 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:

Meanwhile, if you prefer to use the microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

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

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. 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. Taste, then season with salt and pepper if desired. Season the sour cream with salt and pepper. Serve the warmed tortillas with the cooked chicken, cheesy vegetables, seasoned avocado, marinated carrots, and seasoned 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 and grate on the large side of a box grater. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice lengthwise. Grate the cheese on the large side of a box grater. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Transfer to a bowl. Season with salt and pepper; top with half the vinegar.  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, vinegar, half the honey (kneading the packet before opening), 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. Taste, then season with salt and pepper if desired.

Marinate the carrots:
Make the cheesy vegetables:
3 Make the cheesy vegetables:

Meanwhile, line a sheet pan with foil. Place the sliced onion and sweet 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. 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:

Meanwhile, if you prefer to use the microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

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

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. 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. Taste, then season with salt and pepper if desired. Season the sour cream with salt and pepper. Serve the warmed tortillas with the cooked chicken, cheesy vegetables, seasoned avocado, marinated carrots, and seasoned sour cream. Enjoy!