High Protein Chicken Fajita Mac N Cheese

• total time: 5 minutes

Ingredients

One of the most indulgent meal prep recipes, packed with lots of flavour, easy to make with balanced macros🤌🏽

Macros Per Serving (5 Total)

596 Calories | 58g Protein | 56g Carbs | 16g Fat

Ingredients (Makes 5)

Crispy Chicken Fajita

1000g (35oz) Raw Chicken Breast, cubed

2 Tsp Salt

3 Tsp Oregano

2 ½ Tsp Smoked Paprika

2 ½ Tsp Garlic Powder

2 ½ Tsp Onion Powder

1 ½ Tsp Cumin

15g (3 Tsp) Olive Oil

20g Reduced Fat Butter (for cooking)

30g Honey (for all the chicken)

2 Tbsp Fresh Parsley, chopped

Cook chicken in butter on medium high heat for 4-5 mins per side until golden and crispy

Lower heat, add fajita veg mix, a drizzle of honey, and parsley. Mix until coated and juicy. Repeat for all chicken.

Fajita Veggie Mix (Half for Chicken/Half for Mac)

20g Reduced Fat Butter (for cooking)

100g White Onion, finely chopped

100g Red Onion, finely chopped

100g Green Bell Pepper, chopped

100g Red Bell Pepper, chopped

100g Yellow Bell Pepper, chopped

2 Tsp Salt (adjust to taste)

2 Tsp Oregano

2 Tsp Smoked Paprika

1 Tsp Garlic Powder

1 Tsp Onion Powder

1 Tsp Cumin

30g Minced Garlic

Cook veggies in butter for 5–6 mins. Add spices and garlic; cook 5 mins until golden

Split the mix. Half for chicken, half for mac and cheese

Creamy Fajita Mac n Cheese

300g 1% Milk

120g 50% Fat Cream Cheese

50g Fat Free Cottage Cheese

80g Low Fat Cheddar Cheese, grated

275g Uncooked Macaroni Pasta

Blend milk, cream cheese, and cottage cheese until smooth

Directions

In a pan on low heat, warm half the fajita mix for 2 mins. Add the blended sauce, stirring until smooth and slightly thickened. Stir in cheddar, then cooked pasta. Simmer 3–4 mins until heated through and creamy

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