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Fajita Mac n Cheese Meal Prep #2

Chicken Fajita Mac and Cheese

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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 5 People
Calories: 639.9kcal
Author: Chef Jack Ovens

Ingredients
 

Chicken Fajita

  • 800g (1.7lb) - Chicken Breast, Sliced or Diced
  • 1 Tbsp (15ml) - Neutral Oil
  • 3 tsp (9g) - Smoked Paprika
  • 2 tsp (6g) - Garlic Powder
  • 1 ½ tsp (4g) - Onion Powder
  • 1 ½ tsp (2g) - Dried Oregano
  • 1 ½ tsp (4g) - Ground Cumin
  • 1 Tbsp (20g) - Honey
  • 2 - Garlic Cloves, Minced
  • Salt & Pepper

Fajita Veg

  • 2 tsp (10ml) - Neutral Oil
  • 1 Large Onion, Sliced or Diced
  • 1-2 - Bell Pepper (Capsicum), Capsicums of Choice, Sliced or Diced
  • 3 - Garlic Cloves, Minced
  • 2 tsp (6g) - Smoked Paprika
  • 1 ½ tsp (2g) - Oregano
  • 1 tsp (3g) - Ground Cumin
  • 1 tsp (3g) - Garlic Powder
  • Salt & Pepper

Creamy Mac & Cheese

  • 250g (8.8oz) - Dry Macaroni or Shells
  • 325ml (1 ½ Cups) - Full or Light Milk
  • 150g (5.3oz) - Light Cream Cheese
  • 130g (4.5oz) - Cheddar Cheese, Grated
  • 1 Tbsp (14g) - Unsalted Butter
  • Salt & Pepper

Instructions

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.

Nutrition Guide

Nutrition Facts
Chicken Fajita Mac and Cheese
Serving Size
 
450 g
Amount per Serving
Calories
639.9
% Daily Value*
Fat
 
21.8
g
34
%
Saturated Fat
 
5.4
g
34
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2.72
g
Monounsaturated Fat
 
7.34
g
Cholesterol
 
109.2
mg
36
%
Sodium
 
431.9
mg
19
%
Potassium
 
1236.3
mg
35
%
Carbohydrates
 
57
g
19
%
Fiber
 
7
g
29
%
Sugar
 
3.5
g
4
%
Protein
 
61
g
122
%
Vitamin A
 
1138.2
IU
23
%
Vitamin C
 
81.79
mg
99
%
Calcium
 
385.4
mg
39
%
Iron
 
4.3
mg
24
%
* Percent Daily Values are based on a 2000 calorie diet.
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