POPCORN CHICKEN MAC & CHEESE

• porsi: 10 servings

Bahan-bahan

INGREDIENTS

• 3.75 Cups Cottage Cheese (0% Fat) (840g) • 1.25 Cups Fat Free Cheddar Cheese (140g) • 2 Mac & Cheese Powder Packet (2oz) (56g) • 1.25 Cups Fat Free Milk (300g) • 20oz Protein Pasta (565g) • 60oz Chicken Breast (1700g) • 1.25 Cups Egg Whites (300g) • 1.25 Cups Pickle Juice (300g) • 4 Cups Self Rising Flour (480g) • 2.5 Tbsps Garlic Salt (35g) • 2.5 Tbsps Black Pepper (17g) • 2.5 Tbsps Smoked Paprika (17g) • 2.5 Tbsps Onion Powder (17g)

Petunjuk

1. To a blender, add 3.75 Cups cottage cheese, 1.25 Cups fat free cheddar, 2 mac & cheese powder packets, and 1.25 Cups fat free milk. Blend until smooth.

2. Boil and drain 20oz of protein pasta.

3. Combine the cooked pasta with the cheese sauce to make the mac & cheese. Cover and set aside.

4. Dice 60oz of chicken breast into 1-inch pieces. Add them to a bowl with pickle juice and egg whites. Mix together until all pieces are coated and set aside.

5. Take out a large container (with a lid) and add in 4 Cups self rising flour, garlic salt, black pepper, smoked paprika, and onion powder.

6. Throw in a small batch of the wet chicken pieces (around 8-10), close the lid, and shake the container until the pieces are completely covered in the flour.

7. Repeat Step 6 until all of your chicken is coated in flour.

8. Take out a baking tray, spray with oil and line up all of the floured chicken pieces on it.

9. Bake the chicken at 375F (190C) for around 20 minutes. 10. Take out 10 meal prep containers, add in 1/10 of the total mac & cheese, and 1/10 of the total cooked chicken to each one (you can do this by weighing each one and dividing the weight by 10). 11. Store the containers in the freezer for up to 3 months (go to page 5 for reheating instructions). 12. Additional Notes: for the mac & cheese powder, I like to pull the powder packets from mac &

Catatan

550 Calories | 65g Protein | 60g Carbs | 6g Fat