Chicken Fajita Mac and Cheese Meal Prep (High Protein)
High-protein chicken fajita mac and cheese meal prep made with tender chicken, peppers, and a creamy sauce. Easy to reheat, affordable, and perfect for weekdays.
Chicken Fajita Mac and Cheese
Ingredients
Chicken Fajita
- 800 g Chicken Breast Sliced or Diced
- 15 ml Neutral Oil
- 9 g Smoked Paprika
- 6 g Garlic Powder
- 4 g Onion Powder
- 2 g Dried Oregano
- 4 g Ground Cumin
- 20 g Honey
- 2 Garlic Cloves Minced
- Salt & Pepper
Fajita Veg
- 10 ml Neutral Oil
- 1 Large Onion Sliced or Diced
- 2 Bell Pepper (Capsicum) Sliced or Diced
- 3 Garlic Cloves Minced
- 6 g Smoked Paprika
- 3 g Oregano
- 3 g Ground Cumin
- 3 g Garlic Powder
- Salt To Taste
- Cracked Black Pepper To Taste
Creamy Mac & Cheese
- 250 g Dry Macaroni or Shells
- 325 ml Full or Light Milk
- 150 g Light Cream Cheese
- 130 g Cheddar Cheese Grated
- 14 g Unsalted Butter
- Salt & Pepper
Method
Cook the Fajita Veg
- Heat olive oil in a large pan over medium–high heat. Add the onion and capsicum, season with salt, and cook for 6-7 minutes until softened and lightly caramelised. Add the garlic, smoked paprika, oregano, cumin, and garlic powder. Stir for 1–2 minutes until fragrant and coated. Remove from the pan and set aside.
Cook the Chicken
- Add olive oil to the same pan. Once hot, add the chicken and season with smoked paprika, garlic powder, onion powder, dried oregano, cumin, and salt. Cook for 6–7 minutes, stirring occasionally, until lightly golden. Add the minced garlic and honey. Stir until the chicken is glazed. Return ⅔ of the cooked veg to the pan and mix through.
Make the Creamy Mac
- Cook the macaroni until al dente, then drain. In a pot over low heat, add the milk, cream cheese, and butter. Stir until smooth and slightly thickened. Add the cheddar, salt, and pepper. Stir until melted. Add the cooked macaroni and fold it into the sauce until creamy. Adjust with a splash of pasta water if needed. Add the remaining fajita vegetables and fold them in. Remove from the heat.
Finish & Serve
- Divide evenly into 5 containers. Garnish with coriander or lime if desired.
Chef's Tips
Watch the chicken closely once the honey goes in — honey catches and burns fast over medium-high heat, so keep it moving and pull it as soon as it's glazed rather than leaving it to caramelise unattended.Add the cheddar to the milk and cream cheese mixture over low heat, not high, and stir it in gradually. Cheese sauces built too hot tend to split or turn oily rather than staying smooth and glossy.Hold back a splash of pasta water when you drain the macaroni — the sauce thickens quickly once the cheese melts in, and having that water on hand makes it much easier to loosen it back to a creamy consistency without diluting the flavour.
Storage & Reheating
Refrigerate for up to 4 days, or freeze for up to 3 months, in an airtight container.To reheat, warm gently in the microwave or in a pan over low heat, stirring in a small splash of milk as needed to bring the sauce back to its original creamy consistency. Thaw frozen portions in the fridge overnight before reheating, then follow the same steps.
Serving 450gCalories 639.9kcalCarbohydrates 57gProtein 61gFat 21.8gSaturated Fat 5.4gPolyunsaturated Fat 2.72gMonounsaturated Fat 7.34gTrans Fat 0.2gCholesterol 109.2mgSodium 431.9mgPotassium 1236.3mgFiber 7gSugar 3.5gVitamin A 1138.2IUVitamin C 81.79mgCalcium 385.4mgIron 4.3mg
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
Allow the meal prep to cool before sealing.
Store in airtight meal prep containers in the fridge for up to 4 days.
This recipe can also be frozen for up to 3 months.
Reheating Instructions
Microwave: Reheat for 2–3 minutes, stirring halfway through for even heating. Add a small splash of milk or water to loosen the sauce if needed.
Stovetop: Transfer to a pan with a splash of water or milk and reheat gently over medium-low heat, stirring until hot.
Watch How To Make The Recipe
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