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Place the 960g diced chicken breast into a bowl. Add 2 teaspoons chipotle seasoning, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1 teaspoon olive oil to the chicken. Mix the chicken thoroughly until all pieces are well coated with the seasonings and oil.

Melt 25g light butter in a pan over medium-high heat. Add the seasoned chicken to the pan. Cook the chicken for 4 minutes on each side until browned and cooked through.

Once the chicken is cooked, lower the heat. Add 80g honey, 80ml chipotle sauce, and diced parsley to the pan with the chicken. Mix well to ensure the chicken is evenly coated in the sauce. Remove the chicken from the pan and set it aside.

Using the same pan (without cleaning), melt 10g light butter. Add 1 teaspoon chipotle seasoning to the melted butter and toast it briefly.

Pour in 400ml fat free evaporated milk. Add 1/2 teaspoon chicken stock powder and 1/2 teaspoon smoked paprika. Stir in 120g light cream cheese and 40ml chipotle sauce. Add 130g light grated cheddar cheese. Continue to stir until the cheese is completely melted and the sauce is smooth and creamy.

In a separate pot, boil 480g macaroni pasta according to package instructions until al dente. Once cooked, drain the pasta thoroughly.

Add the cooked and drained macaroni pasta directly to the chipotle cheese sauce in the pan. Mix until the pasta is completely coated with the creamy cheese sauce.

Divide the mac and cheese and the honey chipotle chicken into 6 equal servings. Serve immediately or store in meal prep containers for later.


Place the 960g diced chicken breast into a bowl. Add 2 teaspoons chipotle seasoning, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1 teaspoon olive oil to the chicken. Mix the chicken thoroughly until all pieces are well coated with the seasonings and oil.

Melt 25g light butter in a pan over medium-high heat. Add the seasoned chicken to the pan. Cook the chicken for 4 minutes on each side until browned and cooked through.

Once the chicken is cooked, lower the heat. Add 80g honey, 80ml chipotle sauce, and diced parsley to the pan with the chicken. Mix well to ensure the chicken is evenly coated in the sauce. Remove the chicken from the pan and set it aside.

Using the same pan (without cleaning), melt 10g light butter. Add 1 teaspoon chipotle seasoning to the melted butter and toast it briefly.

Pour in 400ml fat free evaporated milk. Add 1/2 teaspoon chicken stock powder and 1/2 teaspoon smoked paprika. Stir in 120g light cream cheese and 40ml chipotle sauce. Add 130g light grated cheddar cheese. Continue to stir until the cheese is completely melted and the sauce is smooth and creamy.

In a separate pot, boil 480g macaroni pasta according to package instructions until al dente. Once cooked, drain the pasta thoroughly.

Add the cooked and drained macaroni pasta directly to the chipotle cheese sauce in the pan. Mix until the pasta is completely coated with the creamy cheese sauce.

Divide the mac and cheese and the honey chipotle chicken into 6 equal servings. Serve immediately or store in meal prep containers for later.
