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
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
View Full Nutrition
Nutrition Label
Download
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!

Browse Steps
1 of 5