High Protein Honey Garlic Butter Chicken Mac n Cheese
Serves 4
Directions
- 1Slice your chicken into cubes.
- 2Season chicken with salt, black pepper, chili flakes, garlic and onion powder, paprika, and olive oil.
- 3Mix till the color changes.
- 4Get a pan on medium heat, then add butter and let it melt.
- 5Add chicken to the pan (don’t overcrowd) and cook for 4-5 minutes on one side till golden brown and crispy.
- 6Cook the other side for 3-4 minutes more.
- 7Lower the heat completely, add more butter, garlic, honey, and parsley.
- 8Give it a good mix till juicy, delicious, well coated and sticky.
- 9Set the chicken aside.
- 10On medium-low heat, cook the minced garlic in the residue butter of the chicken for 2 minutes till fragrant.
- 11Add low fat milk, light cream cheese, salt, black pepper, smoked paprika, and nutmeg.
- 12Stir till completely smooth.
- 13Lower the heat before adding low fat cheddar cheese.
- 14Keep stirring on low heat till it melts and thickens.
- 15Add your cooked macaroni.
- 16Give it a good mix.
- 17Serve and enjoy.
Ingredients
- 800 g Raw Chicken Breast cut into cubes
- 1.5 Tsp Salt
- 1 Tsp Black Pepper
- 1 Tsp Chilli Flakes
- 1.5 Tsp Garlic Powder
- 1.5 Tsp Onion Powder
- 1.5 Tep Paprika or Smoked Paprika
- 2 Tsp Olive Oil
- 30 g Light Butter (Brand: Lurpak) for cooking + extra once cooked
- 2 Tsp Minced Garlic
- 30 g Honey (15g Honey per batch of chicken)
- 1 handful Fresh Chopped Parsley
- 1 Big Tbsp Minced Garlic
- 300 ml Skimmed Milk
- 160 g Light Cream Cheese (Brand: Philadelphia)
- 1 Tsp Salt or to taste
- 0.5 Tsp Black Pepper
- 1 Tsp Smoked Paprika
- 0.5 Tsp Nutmeg
- 100 g Low Fat Cheddar Cheese
- 220 g Uncooked Macaroni Pasta or any pasta of your choice
Equipment
pan
Tips
- Don’t overcrowd the pan when cooking chicken.
- Lower the heat completely when adding extra butter, garlic, and honey to the chicken.
- Nutmeg adds a great deep flavor to the mac and cheese.
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