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Cut the chicken breast into bite-sized cubes. In a bowl, season the chicken with salt, black pepper, chilli flakes, garlic powder, onion powder, and paprika. Drizzle with olive oil and mix thoroughly until all chicken pieces are well coated.

Heat 1 tablespoon of light butter in a large pan over medium heat. Add the seasoned chicken pieces and cook for 4-5 minutes on each side until golden brown and crispy.

Once the chicken is golden brown and crispy, lower the heat. Add 2 tablespoons of butter, 1 tablespoon of minced garlic, 2 tablespoons of honey, and 2 tablespoons of chopped fresh parsley to the pan with the chicken. Mix well until the chicken is thoroughly coated.

Remove the honey garlic butter chicken from the pan and set it aside.

In the same pan (without cleaning), add 1 tablespoon of minced garlic. Cook for 2 minutes until fragrant.

Pour in 300 ml of milk and add 160 g of light cream cheese. Stir until the cream cheese is melted and combined.

Season the sauce with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of nutmeg. Mix thoroughly until the sauce is smooth.

Add 100 g of shredded low-fat cheddar cheese to the sauce. Continue to stir on low heat until the cheese is melted and the sauce becomes creamy and thickens.

Add the cooked macaroni to the thickened cheese sauce. Mix until the macaroni is fully coated and creamy.

Portion the creamy mac & cheese into serving dishes or meal prep containers. Add a serving of the honey garlic butter chicken alongside the mac & cheese. Serve and enjoy!


Cut the chicken breast into bite-sized cubes. In a bowl, season the chicken with salt, black pepper, chilli flakes, garlic powder, onion powder, and paprika. Drizzle with olive oil and mix thoroughly until all chicken pieces are well coated.

Heat 1 tablespoon of light butter in a large pan over medium heat. Add the seasoned chicken pieces and cook for 4-5 minutes on each side until golden brown and crispy.

Once the chicken is golden brown and crispy, lower the heat. Add 2 tablespoons of butter, 1 tablespoon of minced garlic, 2 tablespoons of honey, and 2 tablespoons of chopped fresh parsley to the pan with the chicken. Mix well until the chicken is thoroughly coated.

Remove the honey garlic butter chicken from the pan and set it aside.

In the same pan (without cleaning), add 1 tablespoon of minced garlic. Cook for 2 minutes until fragrant.

Pour in 300 ml of milk and add 160 g of light cream cheese. Stir until the cream cheese is melted and combined.

Season the sauce with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of nutmeg. Mix thoroughly until the sauce is smooth.

Add 100 g of shredded low-fat cheddar cheese to the sauce. Continue to stir on low heat until the cheese is melted and the sauce becomes creamy and thickens.

Add the cooked macaroni to the thickened cheese sauce. Mix until the macaroni is fully coated and creamy.

Portion the creamy mac & cheese into serving dishes or meal prep containers. Add a serving of the honey garlic butter chicken alongside the mac & cheese. Serve and enjoy!
