Hot Honey Chicken:
- 1lb chicken breast, skinless and boneless, cut into small bite size pieces
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt and pepper
- 4 cups crushed cornflakes
- ¼ cup grated parmesan
- 1 tsp paprika
- 2 large eggs, beaten
- ½ cup honey
- 1 to 3 tbsp hot sauce
- 1 tsp cayenne pepper
- 1 tsp chili powder
Protein Mac N Cheese:
- 8 oz. elbow macaroni
- ¾ cup whole milk cottage cheese
- ¾ cup milk
- 1.5 tbsp cornstarch
- 3 oz. sharp cheddar cheese, freshly shredded
- ¼ tsp salt and pepper
- 1 tbsp unsalted butter
- 1 oz. parmesan cheese, freshly shredded
Direction:
Hot Honey Chicken:
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a food processor or blender, combine cornflakes, parmesan, paprika, onion and garlic powder and salt and pepper. Pulse until you have a fine crumb. You can also do this step using a large plastic re-sealable bag and a rolling pin to crush the corn flakes mixture.
- Beat the eggs with a pinch of salt and pepper, add the chicken pieces and toss well to coat.
- Dredge chicken through the crumbs to cover fully. Place your chicken pieces on the prepared baking sheet, spray with cooking spray to cover lightly.
- Bake for 20 mins until your chicken is crispy. Turning half way if desired.
- In a small pot, add your honey, hot sauce, cayenne and chili powder. Stir and warm over medium low heat.
- When chicken is finished baking, put in a large bowl, drizzle hot honey over and toss until coated.
Mac N Cheese:
- Add water to a pot, bring to a boil. Salt to taste and once boiling add your pasta and cook according to package directions, or until al dante. Rinse, drain and set aside.
- Using a blender, combine the cottage cheese, milk, cornstarch, cheddar cheese and seasonings, blend until the sauce is creamy and smooth.
- Heat butter in a large skillet over medium low heat. Once almost melted, add your cheese sauce to the skillet and cook for 5 mins, or until the sauce is bubbly and thickens.
- Lower your heat to low and allow your cheese sauce to slightly cool until it stops bubbling, then add in your macaroni. Remove from heat and stir in the parmesan cheese.
- Add your mac n cheese into your favourite meal prep container, top with hot honey and enjoy all week long. Packed with protein and high in flavour, you’ll be craving your lunch every day.
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Free with 3450 Points Redeemed
Directions
Hot Honey Chicken:
- 1lb chicken breast, skinless and boneless, cut into small bite size pieces
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt and pepper
- 4 cups crushed cornflakes
- ¼ cup grated parmesan
- 1 tsp paprika
- 2 large eggs, beaten
- ½ cup honey
- 1 to 3 tbsp hot sauce
- 1 tsp cayenne pepper
- 1 tsp chili powder
Protein Mac N Cheese:
- 8 oz. elbow macaroni
- ¾ cup whole milk cottage cheese
- ¾ cup milk
- 1.5 tbsp cornstarch
- 3 oz. sharp cheddar cheese, freshly shredded
- ¼ tsp salt and pepper
- 1 tbsp unsalted butter
- 1 oz. parmesan cheese, freshly shredded
Direction:
Hot Honey Chicken:
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a food processor or blender, combine cornflakes, parmesan, paprika, onion and garlic powder and salt and pepper. Pulse until you have a fine crumb. You can also do this step using a large plastic re-sealable bag and a rolling pin to crush the corn flakes mixture.
- Beat the eggs with a pinch of salt and pepper, add the chicken pieces and toss well to coat.
- Dredge chicken through the crumbs to cover fully. Place your chicken pieces on the prepared baking sheet, spray with cooking spray to cover lightly.
- Bake for 20 mins until your chicken is crispy. Turning half way if desired.
- In a small pot, add your honey, hot sauce, cayenne and chili powder. Stir and warm over medium low heat.
- When chicken is finished baking, put in a large bowl, drizzle hot honey over and toss until coated.
Mac N Cheese:
- Add water to a pot, bring to a boil. Salt to taste and once boiling add your pasta and cook according to package directions, or until al dante. Rinse, drain and set aside.
- Using a blender, combine the cottage cheese, milk, cornstarch, cheddar cheese and seasonings, blend until the sauce is creamy and smooth.
- Heat butter in a large skillet over medium low heat. Once almost melted, add your cheese sauce to the skillet and cook for 5 mins, or until the sauce is bubbly and thickens.
- Lower your heat to low and allow your cheese sauce to slightly cool until it stops bubbling, then add in your macaroni. Remove from heat and stir in the parmesan cheese.
- Add your mac n cheese into your favourite meal prep container, top with hot honey and enjoy all week long. Packed with protein and high in flavour, you’ll be craving your lunch every day.