High Protein Chicken Fajita Mac n Cheese🍗🧀🔥 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 - 2.5 Tsp Smoked Paprika - 2.5 Tsp Garlic Powder - 2.5 Tsp Onion Powder - 1.5 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 • 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 Don’t miss my Digital Cookbooks, loaded with 225+ high protein delicious recipes👨🍳❤️ . . . .
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