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

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast, Firm tofu (for vegetarian)
• Instead of Salt: Kosher salt, Sea salt
• Instead of Oregano: Italian seasoning
• Instead of Smoked Paprika: Regular paprika, Chipotle powder (less sweet)
• Instead of Garlic Powder: Fresh minced garlic (use 2 cloves)
• Instead of Onion Powder: Finely minced fresh onion (½ onion)
• Instead of Cumin: Ground coriander
• Instead of Olive Oil: Canola oil, Avocado oil
• Instead of Light Butter: Regular butter, Margarine
• Instead of Onion: Shallots
• Instead of Mixed Bell Peppers: Red pepper strips, Poblano peppers
• Instead of Fajita Seasoning Mix: Taco seasoning, Homemade blend of chili powder, cumin, paprika
• Instead of Garlic: 1 tsp garlic powder
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Fresh Parsley: Cilantro, Italian parsley
• Instead of Blended Cheese Sauce: Milk + shredded cheese (make your own)
• Instead of Lowfat Cheddar Cheese: Sharp cheddar, Reduced‑fat mozzarella
• Instead of Elbow Macaroni: Whole‑wheat macaroni, Gluten‑free pasta

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Large Skillet or Frying Pan
• Saucepan
• Colander
• Wooden Spoon or Spatula
• Measuring Spoons
• Measuring Cups
• Grater (optional)

Critical Steps — Do Not Skip

• Seasoning the chicken evenly with the spice blend
• Cooking the chicken to a golden crust while keeping it juicy
• Creating a smooth, lump‑free cheese sauce
• Cooking the macaroni al dente
• Combining all elements without over‑cooking

Chef Tips from the Video

• Use smoked paprika for a deeper, smoky flavor that mimics outdoor grilling.
• A tiny drizzle of honey balances the spice and adds a subtle glaze.
• Finish with a sprinkle of fresh cilantro or extra parsley for brightness.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze individual portions for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the pasta and chicken a day ahead; store separately and combine when reheating.
• The cheese sauce can be made up to 2 days in advance and kept in the fridge; gently reheat with a splash of milk.

Frequently Asked Questions