515 cals, 41 carbs, 12 fat, 60 protein (per serving)

Ingredients (Divided for Chicken & Mac and Cheese)

NutritionSortLoading...
Loading...

For the Crispy Chicken:

32 oz Chicken breast, raw, skinless

2 Eggs

35g Corn starch (for coating)

Olive oil spray

Select allAdd

SortLoading...
Loading...

For the Lemon Garlic Sauce:

0.5 cup Low-sodium soy sauce

4 tbsp Rice vinegar

2 tsp Honey

1 Lemon, juiced

30g Corn starch (for slurry)

Select allAdd

SortLoading...
Loading...

For the Mac and Cheese:

10 oz Chickpea penne

120g Reduced-fat cheddar cheese

350g Fat-free cottage cheese

½ cup Fat-free milk

Select allAdd

Step-by-Step Recipe

1. Coat and Air Fry the Chicken:

   Beat eggs in a bowl.

   In a separate container, add 35g cornstarch.

   Dip chicken into the egg wash, then place it in the container with cornstarch. Shake well to evenly coat.

   Lightly spray the coated chicken with olive oil spray.

   Air fry at 400°F (200°C) for 20 minutes, flipping halfway through, until crispy and golden brown.

2. Cook the chickpea penne:

   boil according to package instructions. Drain and set aside.

3. Make the Cheese Sauce:

   In a blender, combine cheddar cheese, cottage cheese, and fat-free milk. Blend until smooth and set aside.

4. Make the Lemon Garlic Sauce:

   In a pan over medium heat, combine soy sauce, rice vinegar, honey, and lemon juice.

   Mix 30g cornstarch with a little water to create a slurry.

   Slowly whisk the slurry into the sauce, stirring constantly until thickened.

5. Coat the Chicken in the Sauce:

   Once the chicken is cooked and crispy, toss it into the thickened lemon garlic sauce, coating it evenly.

6. Finish the Mac and Cheese:

Heat the blended cheese sauce in a pan over low heat, stirring until smooth.

Mix with the cooked pasta and season to taste.