TASTIEST High Protein Chicken Fajita Mac N Cheese Meal Prep! Only 590 Calories

Ingredients

• 2 lb Chicken Breast (cut into 1‑inch cubes)
• 1 tsp Salt
• 1 tsp Oregano (dried)
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• ½ tsp Cumin
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 2 tbsp Light Butter (reduced‑fat)
• 1 medium Onion (chopped)
• 2 cup Mixed Bell Peppers (chopped (any colors))
• 3 tbsp Fajita Seasoning Mix (store‑bought or homemade)
• 3 cloves Garlic (minced)
• 1 tsp Honey
• 1 tbsp Fresh Parsley (chopped)
• 1 cup Blended Cheese Sauce (pre‑made cheddar‑mozzarella blend, or homemade with milk and cheese)
• 1 cup Lowfat Cheddar Cheese (shredded)
• 8 oz Elbow Macaroni (dry, about 2 cups)

Instructions

1. Season the Chicken

   Slice the chicken breasts into 1‑inch cubes. In a bowl combine salt, oregano, smoked paprika, garlic powder, onion powder, cumin and olive oil. Toss the chicken cubes until evenly coated and the color changes slightly.

   Time: PT5M

2. Sauté the Vegetables

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and mixed bell peppers. Cook, stirring occasionally, for about 5 minutes until softened.

   Time: PT5M

3. Add Fajita Flavors

   Stir in 2 tbsp of the fajita seasoning mix and the minced garlic. Continue cooking for another 5 minutes until the mixture turns golden and fragrant.

   Time: PT5M

4. Set Vegetables Aside

   Transfer the seasoned vegetable mixture to a plate and set aside while you cook the chicken.

   Time: PT0M

5. Cook the Chicken

   In the same skillet, add a little more olive oil if needed and increase heat to medium‑high. Cook the chicken cubes for about 5 minutes on each side, or until golden brown and cooked through.

   Time: PT10M

6. Finish the Chicken with Fajita Mix

   Reduce the heat to low, sprinkle the remaining 1 tbsp fajita seasoning, drizzle the honey, and add the chopped parsley. Stir quickly to coat the chicken evenly.

   Time: PT2M

7. Set Chicken Aside

   Transfer the cooked chicken to the plate with the vegetables and keep warm.

   Time: PT0M

8. Prepare the Cheese Sauce

   In a clean saucepan melt the remaining 1 tbsp light butter over medium heat. Add the leftover 1 tbsp fajita seasoning and the blended cheese sauce. Stir continuously until the sauce is smooth. Then add the shredded lowfat cheddar and melt completely.

   Time: PT5M

9. Cook the Macaroni

   Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions (8‑10 minutes) until al dente. Drain in a colander and set aside.

   Time: PT10M

   Temperature: 212°F

10. Combine All Components

    Add the cooked macaroni to the cheese sauce, stirring to coat evenly. Fold in the seasoned chicken and vegetable mixture until everything is well combined and heated through.

    Time: PT3M

11. Serve or Store

    Serve immediately, or portion into airtight containers for meal‑prep. Garnish with extra parsley if desired.

    Time: PT0M

Nutrition Facts

Calories

590

Protein

42 g

Carbohydrates

48 g

Fat

20 g

Fiber

4 g