Meal Prep Honey Pepper Chicken Mac & Cheese
This doubled version is perfect for a week’s worth of lunches or feeding a hungry crew. Sweet, peppery chicken meets ultra-creamy mac in a protein-packed comfort meal that reheats like a dream.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8 Servings
Ingredients
Honey Pepper Chicken:
• 32 oz (2 lbs) boneless skinless chicken thighs
• 1½ cups keto honey substitute
• ½ cup 100% pineapple juice
• ½ cup light soy sauce
• 4 tbsp Splenda brown sugar
• 6 tbsp apple cider vinegar
• ⅔ tsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• ½ tsp cayenne pepper
Mac and Cheese:
• 16 oz Carba Nada cavatappi (dry)
• ¾ cup lite shredded mozzarella
• ¾ cup lite shredded 3-cheese blend
• 4 wedges Light Laughing Cow creamy cheese
• 4 tbsp grated Parmesan
• 3 slices Velveeta cheese
• 1 cup fat-free evaporated milk
• 2 tsp black pepper
Instructions
Marinate & Cook Chicken:
Mix all marinade ingredients and marinate chicken for 30+ minutes. Cook via grill, skillet, or oven (400°F for 20–25 mins). Slice after resting.
Boil Pasta:
Cook cavatappi to al dente. Drain and return to the pot.
Cheese It Up:
Stir in all cheeses and evaporated milk over low heat until creamy. Add black pepper and stir until smooth.
Assemble:
Divide mac and cheese into 8 containers. Top each with sliced chicken. Optional: garnish with parsley or crushed red pepper.
Nutrition
- Calories: 420
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Carbohydrates: 30g (net)
- Protein: 38g