Chrissy  Teigen's  Chipotle-Lime  Chicken  Fajitas with Sautéed Mushrooms & Onion

Chrissy Teigen's Chipotle-Lime Chicken Fajitas

with Sautéed Mushrooms & Onion

45 MIN
4 Servings
Wellness at Blue Apron
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From the Test Kitchen

For six weeks, Blue Apron is thrilled to team up with Chrissy Teigen, author of the best-selling cookbook, Cravings, to bring you some of her favorite, insanely delicious recipes. Wrapped in warm flour tortillas, this smoky, juicy chicken—marinated with tart lime juice and fiery chipotle paste—pairs perfectly with toppings of cooling crema, fresh tomatoes, and tender sautéed vegetables.

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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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Nutrition Label
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fresh
ingredients
time-saving
tips & techniques
Marinate the chicken:
1 Marinate the chicken:

Preheat the oven to 450°F. Wash and dry the fresh produce. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. If necessary, peel the garlic, then roughly chop. To make the marinade, in a large bowl, combine the sugar, lime zest, the juice of both lime halves, half the chopped garlic, 2 tablespoons of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Add to the marinade; turn to thoroughly coat. Set aside to marinate, turning occasionally, at least 10 minutes.

Prepare the ingredients:
2 Prepare the ingredients:

While the chicken marinates, peel and thinly slice the onion. Thinly slice the mushrooms. Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. If necessary, grate the cheese on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling.

Bake & shred the chicken:
3 Bake & shred the chicken:

Line a sheet pan with aluminum foil. Transfer the marinated chicken to the sheet pan (letting any excess marinade drip off). Bake 18 to 20 minutes, or until lightly browned and cooked through. Remove from the oven. Reserving any drippings on the sheet pan, transfer to a cutting board. Using 2 forks, carefully shred into bite-sized pieces. Transfer to a bowl and top with any reserved drippings.

Cook the vegetables:
4 Cook the vegetables:

While the chicken bakes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the sliced mushrooms and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat. Cover with aluminum foil to keep warm.

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

While the chicken continues to bake, place the tortillas on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack and warm 5 to 7 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap. Season the crema or sour cream with salt and pepper. Assemble the fajitas using the warmed tortillas, shredded chicken, cooked vegetables, seasoned tomatoes, grated cheese, seasoned crema or sour cream, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

Tips from Home Chefs

Marinate the chicken:
1 Marinate the chicken:

Preheat the oven to 450°F. Wash and dry the fresh produce. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. If necessary, peel the garlic, then roughly chop. To make the marinade, in a large bowl, combine the sugar, lime zest, the juice of both lime halves, half the chopped garlic, 2 tablespoons of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Add to the marinade; turn to thoroughly coat. Set aside to marinate, turning occasionally, at least 10 minutes.

2 Prepare the ingredients:

While the chicken marinates, peel and thinly slice the onion. Thinly slice the mushrooms. Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. If necessary, grate the cheese on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling.

Prepare the ingredients:
Bake & shred the chicken:
3 Bake & shred the chicken:

Line a sheet pan with aluminum foil. Transfer the marinated chicken to the sheet pan (letting any excess marinade drip off). Bake 18 to 20 minutes, or until lightly browned and cooked through. Remove from the oven. Reserving any drippings on the sheet pan, transfer to a cutting board. Using 2 forks, carefully shred into bite-sized pieces. Transfer to a bowl and top with any reserved drippings.

4 Cook the vegetables:

While the chicken bakes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the sliced mushrooms and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat. Cover with aluminum foil to keep warm.

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

While the chicken continues to bake, place the tortillas on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack and warm 5 to 7 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap. Season the crema or sour cream with salt and pepper. Assemble the fajitas using the warmed tortillas, shredded chicken, cooked vegetables, seasoned tomatoes, grated cheese, seasoned crema or sour cream, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

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