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Spicy Honey-Lime Chicken Tostadas

with Rice & Beans

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 780 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This vibrant Mexican meal pairs the crunch of oven-toasted tortillas with tender toppings of fiery chipotle chicken and honey-glazed carrots.

fresh
ingredients
Spicy Honey-Lime Chicken Tostadas with Rice & Beans
Title
  • 10 oz Chopped Chicken Breast
  • 4 Corn Tortillas
  • ¾ cup Jasmine Rice
  • 1¼ cups Black Beans
  • 3 Carrots
  • 2 cloves Garlic
  • 2 Scallions
  • 1 Lime
  • 2 tsps Chipotle Chile Paste
  • 1 Tbsp Honey
  • ¼ cup Sour Cream

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About Blue Apron

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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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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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Prepare & roast the carrots:
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 the oven to 450°F. Line a sheet pan with aluminum foil. Wash and dry the carrots. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Transfer to the prepared sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer and roast 16 to 18 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 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 saucepan, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook to 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Cover and set aside in a warm place.

Cook the rice:
Prepare the remaining ingredients & make the lime sour cream:
3 Prepare the remaining ingredients & make the lime sour cream:

While the rice cooks, wash and dry the remaining fresh produce. 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. Roughly chop the peanuts. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind 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 2 teaspoons of olive oil on medium-high until hot. Add the garlic and 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 serving dish. Rinse and wipe out the pan.

Cook the beans:
Toast the tortillas:
5 Toast the tortillas:

While beans cook, place the tortillas on the same foil-lined 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. Remove from the oven and transfer to a work surface.

6 Cook the chicken & assemble the tostadas:

While the tortillas toast, pat the chicken dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and 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 chipotle 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 chicken and carrots are glazed and cooked through. Turn off the heat. Season with salt and pepper to taste. Evenly divide the cooked chicken and carrots among the toasted tortillas. Top with the lime sour cream. Stir the lime zest into the cooked rice; season with salt and pepper to taste. Transfer to a serving dish. Top with the peanuts. Garnish with the green tops of the scallions. Serve the tostadas with the finished rice and cooked beans on the side. Enjoy!

Cook the chicken & assemble the tostadas: