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BBQ Chicken Mac & Cheese Meal Prep | Perfect For Bulking | High Protein
recipe by Chef Jack Ovens (@ChefJackOvens)
Ingredients:
- (1.2) kg boneless and skinless chicken thighs
- 140 grams cheddar cheese
- 2 grams flat-leaf parsley (optional)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes
- 2 teaspoons olive oil
- (generous pinch) salt
- (20 cracks) cracked black pepper
- 1/2 cup (125 mL) BBQ sauce
- 1/4 cup reduced-fat cream or milk
- 1 cup low-fat cream cheese
- 4 oz grated Gruyere or Gouda cheese (optional)
- 400 grams macaroni
Steps:
1
Introduce the BBQ chicken mac and cheese recipe.
2
Place a large pot of water on the stovetop over high heat and let it come to a boil.
3
Slice 1.2 kg boneless and skinless chicken thighs lengthways into thin strips, then dice into small to medium-sized pieces.
4
Grate 140 grams cheddar cheese on the larger side of a box grater and optionally prepare 2 grams of chopped flat-leaf parsley.
5
Add diced chicken into a large bowl. Season with 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon chili flakes, 2 teaspoons olive oil, a little salt, and cracked black pepper. Mix thoroughly.
6
Add salt to the boiling water and then add 400 grams of macaroni. Cook for one minute less than the packet instructions.
7
Heat a large pan over high heat and add 2 teaspoons olive oil. Add the seasoned chicken and spread it out in the pan. Cook for around 2 minutes until a crust forms, then mix.
8
Continue cooking the chicken for a total of about 4.5 minutes until just cooked through.
9
Add 1/2 cup or 125 ml BBQ sauce to the chicken and cook for about a minute to glaze.
10
In the same pan, add at least 1/4 cup reduced-fat cream, 1 cup low-fat cream cheese, and the grated cheddar. Optionally, add Gruyere or Gouda cheese. Season to taste with salt and cracked black pepper. Mix to melt the cheeses and break up the cream cheese.
11
Once the sauce simmers, reduce the heat to medium and cook until the sauce thickens, 2-3 minutes.
12
Add the drained pasta into the sauce and mix until the pasta is completely coated with the cheese sauce.
13
Optionally, mix the BBQ chicken into the mac and cheese.
14
Portion into containers, garnish with a little Parmesan cheese, flat-leaf parsley, and cracked black pepper.
15
Let cool for 15-20 minutes and store: 3-4 days in the fridge or about 3 months in the freezer. Reheat in the microwave or on the stovetop with a splash of water or stock.