Serves 6
Directions
- 1Crack and whisk two eggs in a bowl.
- 2Add 2 pounds of cubed chicken breast to the whisked eggs and mix by hand.
- 3Season 35 grams of cornstarch with garlic powder, paprika, and salt in a separate container.
- 4Add the chicken to the seasoned cornstarch and shake to coat, doing this in two batches if you have a lot of chicken.
- 5Air fry the chicken at 400 degrees Fahrenheit for about 20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
- 6Prepare the cheese sauce by combining 1/2 cup of fat-free Fairlife milk, 350 grams of fat-free cottage cheese, and half a Kraft cheese packet.
- 7For the sticky lemon sauce, combine 1/2 cup low sodium soy sauce, 3 tablespoons of rice vinegar, the juice of two lemons, 1/3 cup of zero-calorie sweetener, and 2-3 tablespoons of honey in a bowl.
- 8Heat a pan to medium heat, add minced garlic, then pour in the lemon sauce.
- 9Thicken the sauce with a small cornstarch slurry.
- 10Add the fully cooked chicken back into the pan with the thickened lemon sauce and stir until fully coated.
- 11Cook 5 servings of protein pasta.
- 12Add 120 grams of reduced-fat cheddar cheese and the prepared cheese sauce to the cooked pasta, and mix well.
- 13Split the crispy lemon chicken and macaroni and cheese into six different servings.
Ingredients
- 2 eggs whisked
- 2 lbs cubed chicken breast
- 35 g corn starch
- garlic powder
- paprika
- salt
- 0.5 cup fat free Fairlife milk
- 350 g fat free cottage cheese
- 0.5 Kraft cheese pack
- 0.5 cup low sodium soy
- 3 tbsp rice vinegar
- 2 lemons
- 0.33 cup zero cal sweetener
- 2 tbsp honey
- 2 g corn starch
- 5 servings protein pasta
- 120 g reduced fat cheddar cheese
Equipment
air fryerlarge bowlbaking dishpanblenderwhiskpasta strainer
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