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✳️ Macros (makes 6 servings):
314 Cals, 33g Net Carbs, 3g Fat, 39g Protein
The skillet I showed is how much this recipe will make in total
✳️ Ingredients for Chicken:
18oz (1 1/2 lbs) Chicken Breast, Diced
✳️ Ingredients for Chicken Seasoning:
2g (1 tsp) Salt
2g (1 tsp) Garlic Powder
2g (1 tsp) Onion Powder
2g (1 tsp) Paprika
1g (1/2 tsp) Chilli Powder (*optional*)
✳️ Ingredients for Sauce Coating:
120g (1/2 Cup) Sugar Free Barbecue Sauce (I used Sweet Baby Ray’s)
✳️ Ingredients for Pasta:
224g (1 Container) Banza Elbow Macaroni
960mL (4 Cup) Water
✳️ Ingredients for Mac & Cheese Sauce:
240mL (1 Cup) Fat Free Evaporated Milk
80mL (1/3 Cup) Chicken Stock
62g (1/4 Cup) Fat Free Cream Cheese
4 35 Calorie Velveeta Cheese Slices
4g (1 tsp) Cornstarch (*optional for thickness*)
1 tsp (2g) Paprika
56g (1/4 Cup) Up to Extra Shredded Cheese (*optional if you want extra cheesy flavor*)
*you can also just use grated cheddar cheese, the Velveeta are just super low calorie and good for this recipe*
? Everything that is optional is NOT included in da macros
✳️ Directions:
1. Preheat large skillet with cooking spray (I used avocado oil) and add ingredients for pasta in a pot with the lid on top on medium heat.
2. In a large bowl, add chicken and add chicken seasoning. Coat chicken.
3. Cook coated chicken on medium heat in preheated skillet on both sides for about 8-12 minutes total until cooked through.
4. Grab another large skillet (or use the same one and do step 5 first). Add ingredients for mac & cheese sauce to skillet on medium/high heat. Mix until smooth. Add cooked pasta.
5. Transfer cooked chicken to mixing bowl. Add ingredients for sauce coating and mix well.
6. Mix cooked pasta with mac & cheese sauce on skillet until creamy and dense.
7. Add everything together or into 4 separate portions. Then enjoy!
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