Chicken Fajita Mac n Cheese

Nutrition

• Calories: 560
• Protein: 50 g
• Carbs: 45 g
• Fat: 18 g
• Serving size: 1 portion

Chicken Fajita Mix Ingredients

• 600 g boneless skinless chicken breast, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 1 tsp smoked paprika
• 1 tsp chilli powder
• 0.5 tsp cumin
• 0.5 tsp garlic powder
• 0.5 tsp salt
• 0.25 tsp black pepper

Mac n Cheese Ingredients

• 225 g elbow macaroni
• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 240 ml low-fat milk
• 120 ml chicken broth
• 70 g reduced-fat shredded cheddar cheese
• 40 g light cream cheese
• 0.5 tsp paprika
• 0.25 tsp cayenne pepper, optional
• Salt and pepper, to taste

Garnish

• 1 tbsp chopped parsley

Instructions

1. Boil the macaroni in salted water according to the packet directions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the chicken and season with smoked paprika, chilli powder, cumin, garlic powder, salt, and pepper.
4. Saute for 6-8 minutes until golden and cooked through.
5. Add the diced peppers and onion. Cook for another 3-4 minutes until softened.
6. In a separate pan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
7. Slowly add the milk and chicken broth while whisking until smooth.
8. Stir in the cheddar cheese, cream cheese, paprika, and cayenne. Mix until creamy and thickened.
9. Add the cooked macaroni and chicken fajita mix to the cheese sauce. Stir until well coated.
10. Season with salt and pepper to taste.
11. Sprinkle with chopped parsley and a little extra shredded cheese if desired.
12. Serve warm or portion into meal-prep containers.