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IG Live Quarantine Cooking: Mac and Chicken

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 509
Protein 45g
Fat 18g
Carbs 40g
Total Time 30 minutes

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IG Live Quarantine Cooking: Mac and Chicken

Ingredients

Healthy Mac and Chicken
Ingredients for 6 servings

  • 6oz dry macaroni (I used chickpea macaroni which boosts protein)
  • spray olive oil
  • 1 1/4 lb chicken breast, cut into 1-inch pieces
  • pinch of sea salt & pepper
  • 2 tablespoons olive oil
  • 2/3 cup diced onion
  • 1 1/2 tablespoon garlic, fresh
  • 2 tablespoons The Fit Cook Land seasoning (or 1 1/2 tablespoons Italian seasoning)
  • 1 1/2 cups unsweetened almond milk (or lite coconut milk or skim milk)
  • 1 3/4 cups parmesan, grated
  • 1 tablespoon arrowroot mixed with 2 tablespoons warm water
  • 1 can (14.5 oz) diced tomatoes, drained
  • 2 cups fresh spinach
  • sea salt & pepper to taste
Steps
  1. Cook macaroni according to instructions given, then set aside.  Using chickpea pasta added over 70g protein.
  2. Season chicken pieces with sea salt & pepper.
  3. Set a skillet on high heat, and once hot spray with oil then add the chicken.  Cook for 3 – 5 minutes until the outside is seared, and then remove from the skillet.
  4. Reduce the heat in the skillet to medium, then add olive oil and garlic.  Cook the onions until they turn brown and be careful not to burn the garlic, about 2 minutes.
  5. Add the seasonings and cook for 1 minute.
  6. Then pour in almond milk and add HALF of the cheese.  Immediately begin to stir so the cheese doesn’t clump and melts evenly.  NOTE: if the sauce is too thin, add 1 tablespoon of arrowroot mixed with water.  Stir quickly so the starch doesn’t clump.  The sauce should thicken.
  7. Fold in the tomato, pasta and chicken and reduce the heat to medium-low.  Once mixed add raw spinach and continue gently folding until the spinach wilts.   To help the spinach wilt, cover the skillet on LOW for 3 minutes.
  8. Season to taste with sea salt & pepper, then sprinkle remaining cheese on top.  Cover and allow the heat to melt the cheese on top.

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Calories
509
Protein
45g
Fat
18g
Carbs
40g
Sodium
Fiber
6g
Sugar
7g