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A bowl of creamy mac and cheese topped with sticky honey garlic chicken cubes and fresh herbs.

High Protein Honey Garlic Butter Chicken with Mac & Cheese

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 580
Ingredients Method

Ingredients
  

  • 600 g Chicken breast, cut into 1-inch cubes
  • 1 tbsp Cornstarc h
  • 1/2 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 1 tbsp Olive oil
  • 3 tbsp Hone y
  • 2 tbsp Low -sodium soy sauce
  • 4 cloves Garlic , minced
  • 1 tbsp Unsalted butter
  • 250 g Chickpea macaroni pasta
  • 150 g Low -fat cottage cheese, blended smooth
  • 100 g Sharp cheddar cheese, shredded
  • 60 ml Unsweetened almond milk
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder

Method
 

  1. Boil the chickpea macaroni in salted water according to package instructions until al dente; drain and set aside.
  2. Place the low-fat cottage cheese, almond milk, garlic powder, and onion powder in a blender and process until completely smooth.
  3. In a saucepan over low heat, combine the blended cottage cheese mixture and shredded cheddar cheese, stirring constantly until the cheese is melted and the sauce is uniform.
  4. Fold the cooked macaroni into the cheese sauce until well coated; keep warm on low heat.
  5. In a mixing bowl, toss the cubed chicken breast with cornstarch, salt, and pepper.
  6. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until browned and cooked through, approximately 6 to 8 minutes.
  7. Reduce the skillet heat to medium-low. Add the butter and minced garlic, sautéing for 1 minute until fragrant.
  8. Pour the honey and soy sauce over the chicken. Stir to combine and simmer for 2 to 3 minutes until the glaze thickens and coats the chicken.
  9. Divide the mac and cheese into four portions and top with the honey garlic chicken glaze.