High Protein Chicken Fajita Mac n Cheese
Get ready to elevate your meal prep game with this High Protein Chicken Fajita Mac n Cheese! Bursting with zesty fajita spices and tender chicken, this creamy, cheesy delight combines the comfort of classic mac and cheese with a flavorful twist. It's a deliciously satisfying dish that keeps your macros in check while tantalizing your taste buds!
Prep
15
min
Cook
30
min
Serves
5
people
Level
intermediate
📝 Ingredients
Shopping List
- 300 g 1% milk
- 120 g 50% fat cream cheese
- 1000 g chicken breast
- 50 g fat free cottage cheese
- 2 tbsp (30 ml) fresh parsley
- 30 g ground meatd garlic
- 80 g low fat cheddar cheese
- 100 g red onion
- 275 g uncooked macaroni pasta
- 100 g white onion
Pantry Items
Amounts also listed in instructions below
- cumin (to taste)
- garlic powder (to taste)
- 100 g green bell pepper
- honey (to taste)
- olive oil (to taste)
- onion powder (to taste)
- oregano (to taste)
- 100 g red bell pepper
- reduced fat butter (to taste)
- salt (to taste)
- smoked paprika (to taste)
- 100 g yellow bell pepper
👨🍳 Instructions
- 1
Cook chicken in butter on medium high heat for 4-5 minutes per side until golden and crispy.
- 2
Lower heat, add fajita veggie mix, a drizzle of honey, and parsley. Mix until coated and juicy. Repeat for all chicken.
- 3
Cook veggies in butter for 5-6 minutes. Add spices and garlic; cook for another 5 minutes until golden.
- 4
Split the veggie mix: half for chicken, half for mac and cheese.
- 5
Blend milk, cream cheese, and cottage cheese until smooth.
- 6
In a pan on low heat, warm half the fajita mix for 2 minutes. Add the blended sauce, stirring until smooth and slightly thickened.
- 7
Stir in cheddar, then add cooked pasta. Simmer for 3-4 minutes until heated through and creamy.
💡 Pro Tips
- ✓Pound chicken breast to 3/4-inch thickness before cubing to ensure even cooking and prevent moisture loss during the 4-5 minute sear.technique3/4-inch thickness
- ✓Heat your pan to 375-400°F before adding chicken to achieve proper Maillard browning in the specified 4-5 minutes without overcooking the interior.equipment375-400°F
- ✓Add honey during the last 30-60 seconds of chicken cooking to prevent caramelization and burning, as honey burns at 320°F.timing30-60 seconds
- ✓Blend the cottage cheese mixture for 60-90 seconds until completely smooth to eliminate grittiness and create proper emulsification with the cream cheese.technique60-90 seconds
- ✓Keep the cheese sauce below 160°F when adding cheddar to prevent protein coagulation and maintain creamy texture instead of breaking into curds.temperature160°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
5
people
Level
intermediate
Share this recipe
High Protein Chicken Fajita Mac n Cheese
Get ready to elevate your meal prep game with this High Protein Chicken Fajita Mac n Cheese! Bursting with zesty fajita spices and tender chicken, this creamy, cheesy delight combines the comfort of classic mac and cheese with a flavorful twist. It's a deliciously satisfying dish that keeps your macros in check while tantalizing your taste buds!
📝 Ingredients
Shopping List
- 300 g 1% milk
- 120 g 50% fat cream cheese
- 1000 g chicken breast
- 50 g fat free cottage cheese
- 2 tbsp (30 ml) fresh parsley
- 30 g ground meatd garlic
- 80 g low fat cheddar cheese
- 100 g red onion
- 275 g uncooked macaroni pasta
- 100 g white onion
Pantry Items
Amounts also listed in instructions below
- cumin (to taste)
- garlic powder (to taste)
- 100 g green bell pepper
- honey (to taste)
- olive oil (to taste)
- onion powder (to taste)
- oregano (to taste)
- 100 g red bell pepper
- reduced fat butter (to taste)
- salt (to taste)
- smoked paprika (to taste)
- 100 g yellow bell pepper
👨🍳 Instructions
- 1
Cook chicken in butter on medium high heat for 4-5 minutes per side until golden and crispy.
- 2
Lower heat, add fajita veggie mix, a drizzle of honey, and parsley. Mix until coated and juicy. Repeat for all chicken.
- 3
Cook veggies in butter for 5-6 minutes. Add spices and garlic; cook for another 5 minutes until golden.
- 4
Split the veggie mix: half for chicken, half for mac and cheese.
- 5
Blend milk, cream cheese, and cottage cheese until smooth.
- 6
In a pan on low heat, warm half the fajita mix for 2 minutes. Add the blended sauce, stirring until smooth and slightly thickened.
- 7
Stir in cheddar, then add cooked pasta. Simmer for 3-4 minutes until heated through and creamy.
💡 Pro Tips
- ✓Pound chicken breast to 3/4-inch thickness before cubing to ensure even cooking and prevent moisture loss during the 4-5 minute sear.technique3/4-inch thickness
- ✓Heat your pan to 375-400°F before adding chicken to achieve proper Maillard browning in the specified 4-5 minutes without overcooking the interior.equipment375-400°F
- ✓Add honey during the last 30-60 seconds of chicken cooking to prevent caramelization and burning, as honey burns at 320°F.timing30-60 seconds
- ✓Blend the cottage cheese mixture for 60-90 seconds until completely smooth to eliminate grittiness and create proper emulsification with the cream cheese.technique60-90 seconds
- ✓Keep the cheese sauce below 160°F when adding cheddar to prevent protein coagulation and maintain creamy texture instead of breaking into curds.temperature160°F