Chicken breast (700g)
Jerk Seasoning (1 tbsp)
Yellow onion (100g)
Green onion (40g)
Garlic (3 cloves)
Fresh ginger (20g)
Fresh thyme (5 stems)
Habanero (1 – deseeded)
Kitchen bouquet (25g)
Soy sauce (60g)
Allspice (2 tsp)
Brown sugar (25g)
Salt (½ tsp)
Black pepper (½ tsp)
Macaroni pasta (250g)
Whipped Greek cream cheese (80g)
2% milk (4 oz.)
Sharp cheddar (70g – grated)
Smoked gouda (70g – grated)
Dijon mustard (30g)
Jerk seasoning (1/2 tsp)
Garlic powder (1/2 tsp)
Smoked paprika (1/2 tsp)
Salt (to taste)
Black pepper (to taste)
For the macaroni, add to a pot of boiling water and let boil until al dente. Once done, drain, then pour in a really big mixing bowl (your chicken will eventually be added to this mixing bowl).
To your macaroni, add in the dry seasonings and whipped Greek cream cheese. Mix well. Then add in the cheeses and mix well (the cheese probably won’t melt entirely – that’s okay). Then finally, add in the milk and dijon mustard and mix well again.
For the jerk chicken marinade, simply place all of the “chicken” ingredients (minus the chicken) into a blender and blend until smooth. Place your chicken breasts in a mixing bowl, then pour over the marinade. Let marinade for however long you have.
To cook the chicken, remove from the marinade and let any marinade drip off, then place into an oiled non-stick skillet on medium-high heat. Let cook until color starts to form then flip to the other side. Once color forms on that side too, place your skillet in a 450 degree (F) oven until the chicken reaches 165 internally. (Optionally, you can cook the chicken in an air fryer or oven at 450.)
Remove from the oven once done, then either cut with a knife, or shred the chicken with forks (we do the latter). Once done, remove from the skillet and add to the mixing bowl with your mac and cheese. Mix everything together, then pour into an oiled baking tray. Place in a 450 degree (F) oven until all of the cheese is melted and top is caramelized (~5 minutes).
Remove the baking tray once done and you’re ready to eat! Add to your meal prep containers or plate, and optionally garnish with sliced green onion. Enjoy! 🙂
If you want, you can take the leftover marinade and turn it into a sauce by pouring it into an oiled non-stick skillet on low heat and let simmer for ~5 minutes. It’ll become a little more dry, but you can add chicken stock to the skillet after 4-5 minutes, mix together, and then you now have a sauce for your meal prep!
