High Protein Honey BBQ Chicken Mac & Cheese

Ingredients

Honey BBQ chicken

• 700g raw chicken breast
• 3-4 garlic cloves, minced
• 1 tsp black pepper
• 2 tsp paprika
• 1 tsp salt
• 2 tsp olive oil
• 30g honey
• 40g reduced-sugar BBQ sauce (Tesco)

Mac and cheese

• 225g uncooked macaroni (about 500g cooked)
• 250ml skimmed milk
• 60ml hot sauce (buffalo, sriracha, or any you like)
• 120g light cream cheese (Philadelphia Lightest)
• 40g low-fat cheddar cheese
• Parsley, to garnish

Instructions

1. Cook the macaroni according to the package directions, then drain.
2. Season the chicken with the garlic, black pepper, paprika and salt.
3. Heat the olive oil in a pan over medium-high heat and cook the chicken for 3-4 minutes on each side, until golden brown and cooked through.
4. Turn off the heat, then stir in the honey and BBQ sauce to coat the chicken.
5. In a separate pan over low heat, add the milk, hot sauce, cream cheese and cheddar. Whisk gently until the sauce is smooth and thickened.
6. Stir the cooked macaroni into the sauce.
7. Divide the mac and cheese among 4 containers, top with the honey BBQ chicken, and garnish with parsley.

Notes

• Turn the heat off before adding the honey and BBQ sauce so they don’t burn.
• Use less hot sauce if you don’t want it too spicy.
• Keeps in the fridge for up to 4 days, or freeze. Reheat in a pan or the microwave.