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

Chrissy Teigen's Chipotle-Lime Chicken Fajitas

with Sautéed Mushrooms & Onion

45 MIN
4 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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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.
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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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fresh
ingredients
Chrissy Teigen's Chipotle-Lime Chicken Fajitas with Sautéed Mushrooms & Onion
Title
time-saving
tips & techniques
Pickled Jalapeño Peppers
Monterey Jack Cheese
Cremini Mushrooms
How To: Quickly Halve Cherry Tomatoes
Cherry Tomatoes
Flour Tortillas
Garlic
How To: Peel Garlic
Red Onion
Lime
How To: Safely Cut Round Vegetables
Sugar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

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Chrissy Teigen's Chipotle-Lime Chicken Fajitas

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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