61g Protein Meal Prep For The Week | Chicken Fajita Mac & Cheese

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Heat the oil in a large pan over medium-high heat. Add the onion and pepper with a pinch of salt and cook 6-7 minutes until soft and lightly caramelised. Add the garlic, smoked paprika, oregano, cumin and garlic powder and stir 1-2 minutes until fragrant. Take the vegetables out and set aside.
2. In the same pan, heat the oil, then add the chicken and season with smoked paprika, garlic powder, onion powder, dried oregano, cumin and salt. Cook 6-7 minutes, stirring now and then, until lightly golden. Add the minced garlic and honey and stir until the chicken is glazed. Return two-thirds of the cooked vegetables to the pan and mix.
3. Cook the macaroni until al dente and drain. In a pot on low heat, add the milk, cream cheese and butter and stir until smooth and slightly thickened. Add the cheddar, salt and pepper and stir until melted. Fold in the cooked macaroni until creamy, adding a splash of pasta water if needed. Fold in the remaining vegetables, then take off the heat.
4. Divide evenly into 5 containers.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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