High Protein Honey Garlic Chicken Mac & Cheese

4 meals

From a reel by Aussie Fitness — watch the original

Ingredients

• 700g Diced Boneless & Skinless Chicken Breast (raw weight)
• 1 Tsp Olive Oil
• 1 Tsp Salt
• 1 Tsp Onion & Garlic Powder
• 1 Tsp Smoked Paprika
• 340ml Fat Free Evaporated Milk (Carnation Light & Creamy)
• 80g Light Cream Cheese (Philadelphia Light)
• 1.5 Tsp Chicken Stock Powder (Vegeta Low Sodium Chicken Stock Seasoning)
• 100g Low Fat Grated Cheddar Cheese (Dairyworks Natural Cheddar Cheese)
• 320g Macaroni Pasta (uncooked weight)
• 6 Garlic Cloves (diced)
• 90ml Low Sodium Soy Sauce & 90ml Water
• 90ml Low Sodium Soy Sauce & 90ml Water
• Chilli Flakes (optional)
• 1 Tsp Cornstarch Mixed With Cold Water
• 40g Honey

Instructions

1. Combine the chicken breast with olive oil, salt, onion powder, garlic powder, and smoked paprika until coated.
2. Pan-fry the chicken over medium to high heat for about 4 minutes per side or until cooked through, then set aside.
3. Sauté the diced garlic in the same pan until fragrant.
4. Add the soy sauce, water, and optional chilli flakes to the pan.
5. Stir in the cornstarch slurry and cook until the sauce thickens.
6. Remove from heat and stir in the honey.
7. Return the chicken to the pan and toss to coat in the sauce.
8. In a separate pan over low to medium heat, combine the evaporated milk, cream cheese, and chicken stock powder.
9. Stir in the grated cheddar cheese until the sauce is smooth and melted.
10. Boil the macaroni according to the package instructions, then drain.
11. Mix the cooked pasta into the cheese sauce.
12. Divide the honey garlic chicken and the macaroni and cheese into four portions.