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Chrissy Teigen's Chipotle-Lime Chicken Fajitas

with Sauteed Mushrooms & Sweet Peppers

Chrissy Teigen
  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

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. Smoky, tangy marinated chicken layered with cool seasoned crema, melty cheese, and tender sautéed vegetables come together wrapped in warm flour tortillas.

Get Cooking
fresh
ingredients
Chrissy  Teigen's  Chipotle-Lime  Chicken  Fajitas with Sauteed Mushrooms & Sweet Peppers
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 8 Flour Tortillas
  • 1 Lime
  • 2 cloves Garlic
  • 1 Red Onion
  • ½ lb Cremini Mushrooms
  • ½ lb Grape Or Cherry Tomatoes
  • 2 tsps Chipotle Chile Paste
  • 1 Tbsp Sugar
  • 4 oz Monterey Jack Cheese
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ½ cup Mexican Crema Or Sour Cream
tried-and-true
kitchen tools
step-by-step
instructions
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. Peel and roughly chop the garlic. 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 the seasoned chicken to the marinade; turn to thoroughly coat. Set aside to marinate, turning occasionally, at least 10 minutes.  

Prepare the remaining ingredients:
2 Prepare the remaining 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. 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. When cool enough to handle, using 2 forks, carefully shred into bite-sized pieces. Top with the 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 browned and slightly softened. Add the remaining chopped garlic and sliced mushrooms; season with salt and pepper. Cook, stirring occasionally 4 to 5 minutes, or until softened. Transfer to a bowl; cover with aluminum foil to keep warm. Wipe out the pan. 

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

While the vegetables cook, 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 with salt and pepper. Assemble the fajitas using the warmed tortillas, shredded chicken, cooked vegetables, seasoned tomatoes, grated cheese, seasoned crema, 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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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.

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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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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. Peel and roughly chop the garlic. 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 the seasoned chicken to the marinade; turn to thoroughly coat. Set aside to marinate, turning occasionally, at least 10 minutes.  

2 Prepare the remaining 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. 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 remaining 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. When cool enough to handle, using 2 forks, carefully shred into bite-sized pieces. Top with the 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 browned and slightly softened. Add the remaining chopped garlic and sliced mushrooms; season with salt and pepper. Cook, stirring occasionally 4 to 5 minutes, or until softened. Transfer to a bowl; cover with aluminum foil to keep warm. Wipe out the pan. 

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

While the vegetables cook, 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 with salt and pepper. Assemble the fajitas using the warmed tortillas, shredded chicken, cooked vegetables, seasoned tomatoes, grated cheese, seasoned crema, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Enjoy!