NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

0.25 tsp sea salt

0.25 tsp dried oregano

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.13 tsp ground cumin

1 spray avocado oil

1.5 tbsp chipotle hot sauce

2 tsp honey

1 clove garlic

1 tsp grass-fed butter

1.25 oz dry whole wheat macaroni

1 tsp grass-fed butter

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.13 tsp sea salt

0.25 cup fat-free evaporated milk

1 tbsp chipotle hot sauce

1 tbsp light cream cheese

2 tbsp shredded low-fat cheddar cheese

PREPARATION

• 1

  Dice the chicken breast into small, uniform cubes and season thoroughly with sea salt, oregano, smoked paprika, garlic powder, and cumin.

• 2

  Bring a small pot of water to a boil and cook the macaroni for 8 minutes or until al dente, then drain and set aside.

• 3

  Heat a skillet over medium heat with one teaspoon of butter and a light spray of avocado oil, then sauté the chicken for 4 minutes per side until golden.

• 4

  Lower the heat and stir in the minced garlic, honey, and 1.5 tablespoons of chipotle sauce, tossing the chicken until it is coated in a thick, sticky glaze before removing it from the pan.

• 5

  In the same skillet, melt the remaining teaspoon of butter and toast the garlic powder, onion powder, smoked paprika, and salt for 30 seconds to wake up the flavors.

• 6

  Whisk in the evaporated milk, remaining chipotle sauce, and cream cheese, stirring constantly over low heat until the mixture is smooth and bubbling.

• 7

  Fold in the shredded cheddar cheese until completely melted, then add the cooked macaroni and stir until every noodle is cloaked in the silky sauce.

• 8

  Transfer the mac and cheese to a bowl and top with the honey chipotle chicken pieces, drizzling any remaining glaze from the pan over the top.