Spicy Honey-Lime Chicken Tostadas

with Rice & Beans

40 MIN

2 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

This vibrant Mexican meal pairs crispy oven-toasted tortillas with tender glazed chicken and carrots. For irresistibly sweet-hot flavor, we’re making the glaze with honey and fiery chipotle paste, which gets cooling contrast from dollops of lime-seasoned sour cream. Classic sides of black beans and rice round out the dish.

See Plans

Nutrition

PER SERVING
Calories

950 Cals (est.)

View Full Nutrition

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the carrots:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut into 2-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until tender when pierced with a fork. Leaving the foil on the sheet pan, transfer the roasted carrots to a plate.

2 Cook the rice:

While the carrots roast, in a small pot, combine the rice, a big pinch of salt, and 1 ½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover and set aside in a warm place.

3 Prepare the remaining ingredients:

While the rice cooks, peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Drain and rinse the beans. Using a peeler, remove the lime rind, avoiding the white pith; mince to get 2 teaspoons of zest (or use a zester). Halve the lime. In a bowl, combine the sour cream and the juice of 1 lime half; season with salt and pepper to taste.

4 Cook the beans:

While the carrots continue to roast, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the beans and 1/2 cup of water; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the water has cooked off. Turn off the heat. Season with salt and pepper to taste. Transfer to a bowl. Rinse and wipe out the pan.

5 Toast the tortillas:

Place the tortillas on the same sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to coat. Toast in the oven 9 to 11 minutes, or until lightly browned and crispy. Transfer to a work surface.

6 Cook the chicken & serve your dish:

While the tortillas toast, pat the chicken dry with paper towels; season with salt and pepper. In the pan used to cook the beans, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken; cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the roasted carrots, honey (kneading the packet before opening), the juice of the remaining lime half, 2 tablespoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until the carrots are glazed and the chicken is cooked through; season with salt and pepper to taste. Divide the finished chicken and carrots among the toasted tortillas. Top with the seasoned sour cream. Stir the lime zest into the pot of cooked rice; season with salt and pepper to taste. Serve the tostadas with the finished rice and cooked beans. Garnish with the sliced green tops of the scallions. Enj