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

Place a pot of water over high heat to come to a slow boil.

Prep the fajita vegetables: slice one large onion in half, peel, and thinly slice.

Slice two bell peppers around the core, removing seeds and pith, then thinly slice them.

Crush five cloves of garlic, separating them into two for the chicken and three for the vegetables, then chop or mince them.

Grate 130 g or 4.5 oz of cheddar cheese using a box grater.

Butterfly 800 g or 1.7 lb of chicken breast by slicing horizontally and then into thin strips.

Once the water is boiling, season it with salt and add 250 g or 8.8 oz of macaroni or shells. Cook for 2 minutes less than package instructions, then drain and reserve some pasta water.

In a large pan over high heat, add 1 tbsp of neutral oil and all the sliced vegetables. Season with salt and cracked black pepper and fry for 6 to 7 minutes until golden and softened.

Add three cloves of minced garlic, 2 tsps of smoked paprika, 1 and 1/2 tsps of dried oregano, 1 tsp of ground cumin, and 1 tsp of garlic powder to the vegetables. Cook for 1 minute until fragrant.

Remove the vegetable mix from the pan and set aside.

In the same pan, add 1 tbsp of neutral oil and half of the chicken, seasoning with salt. Cook for 2 to 3 minutes until no longer pink, then remove and repeat with the remaining chicken.

Add the remaining garlic, 3 tsps of smoked paprika, 2 tsps of garlic powder, 1 and 1/2 tsps of onion powder, 1 and 1/2 tsps of dried oregano, and 1 and 1/2 tsps of ground cumin to the second batch of chicken. Optionally add 1 tbsp of honey. Cook for 1 minute until fragrant.

Remove the chicken from the pan and mix in 2/3 of the vegetable mix.

Place the pan back over low heat and add 1 and 1/2 cups of milk, 150 g of light cream cheese, and 1 tbsp of unsalted butter. Gently mix and let the butter melt and cream cheese break up.

Equipment Needed

Spice Level:

Dietary

Allergens