Honey Chipotle Chicken Mac n Cheese

Ingredients

• 1100 g Boneless Chicken Thighs (fat trimmed and cubed)
• 2 tsp Salt (for chicken seasoning)
• 3 tsp Oregano
• 2.5 tsp Smoked Paprika (for chicken seasoning)
• 2.5 tsp Garlic Powder (for chicken seasoning)
• 1.5 tsp Cumin
• Olive Oil (for marinating chicken)
• 40 g Light Butter (for cooking chicken)
• 2 tbsp Minced Garlic
• 50 g Honey
• 100 g Cholula Chipotle Hot Sauce (for chicken glaze)
• Fresh Parsley (lots, finely chopped for chicken)
• 260 g Uncooked Macaroni
• 20 g Light Butter (to toast spices for sauce)
• 1.5 tsp Garlic Powder (for sauce)
• 1.5 tsp Onion Powder
• 1 tsp Smoked Paprika (for sauce)
• 1 tsp Salt (for sauce)
• 300 ml Fat Free Evaporated Milk (can substitute with skimmed milk)
• 100 g Chipotle Hot Sauce (Brand: Cholula, for sauce)
• 180 g Light Cream Cheese
• 100 g Low Fat Cheddar
• Fresh Parsley (for finishing mac and cheese)

Steps

1. 1

   Slice the boneless chicken thighs into bite-sized cubes.

2. 2

   In a bowl, combine the chicken cubes with 2 tsp salt, 3 tsp oregano, 2.5 tsp smoked paprika, 2.5 tsp garlic powder, 1.5 tsp cumin, and a drizzle of olive oil. Mix well until the chicken is thoroughly coated and let it marinate for a few minutes.

3. 3

   Bring a large pot of water to a boil. Add 260g uncooked macaroni and boil for 8 minutes. Drain the water and set the pasta aside.

4. 4

   Place a pan over medium heat and melt 40g of light butter.

5. 5

   Add the marinated chicken to the pan and cook for approximately 5 minutes on each side until the chicken is golden and crispy.

6. 6

   Lower the heat. Add an additional small amount of butter (if needed), 2 tbsp minced garlic, 50g honey, 100g chipotle hot sauce, and a generous amount of finely chopped fresh parsley.

7. 7

   Mix the chicken well until it is fully coated in the glaze and looks juicy. Remove the chicken from the pan and set aside.

8. 8

   Using the same pan on low heat, add 20g light butter and the sauce spices (1.5 tsp garlic powder, 1.5 tsp onion powder, 1 tsp smoked paprika, and 1 tsp salt). Toast the spices for 30 seconds until fragrant.

9. 9

   Pour in 300ml fat-free evaporated milk, 100g chipotle hot sauce, and 180g light cream cheese.

10. 10

    Stir the mixture continuously until the cream cheese has melted and the sauce is smooth.

11. 11

    Add 100g low-fat cheddar cheese to the sauce and stir until the cheese is melted and the sauce is creamy.

12. 12

    Add the cooked macaroni and more fresh parsley to the sauce. Mix until the pasta is fully combined and the sauce is silky smooth.

13. 13

    Serve the creamy chipotle mac and cheese topped with the honey chipotle chicken.

Notes

This recipe is excellent for meal prep as it stays creamy when reheated. If the sauce becomes too thick after sitting, add a splash of milk when reheating to loosen it up.

Nutrition per serving

• high-protein
• meal prep
• chicken
• mac and cheese
• chipotle
• dinner
• spicy