Chicken:
Chicken breasts (671g)
Chili powder (2 tsp)
Smoked paprika (1 tsp)
Garlic powder (1 tsp)
Onion powder (1 tsp)
Salt (1 tsp)
Black pepper (1 tsp)
Cayenne pepper (1/2 tsp)
Mac N Cheese:
Macaroni pasta (230g)
2% milk (4 oz)
Whipped Greek cream cheese (80g)
Sharp cheddar (130g)
Other:
Green onion (optional – garnish)
1. Dice up your chicken into bite-sized pieces and place in a mixing bowl or on a tray. Spray with olive oil then season with salt, black pepper, garlic powder, onion powder, chili powder, smoked paprika, and cayenne pepper (unless you don’t want the heat). Mix until well combined.
2. To cook the chicken, place into an oiled skillet set on medium high heat. Let sear until the chicken reaches 165 (F) internally. Once there, turn the heat off, and add in your favorite BBQ sauce and honey – mix until well combined. Remove once done and set off to the side.
3. To cook the pasta (of your choice – we used macaroni), simply add to boiling water and let simmer until done.
4. Drain the pasta water, then to the same pot, add in the whipped Greek cream cheese, mix of cheeses, and milk. Mix until well combined and melted, then season with salt and black pepper to your liking.
5. To prep, add the BBQ chicken to one side of each of your containers, then add your mac ‘n’ cheese to the other side. Spoon over an remaining juices/sauce, then optionally top with sliced green onion. Enjoy 🙂
