As a dad to a toddler, mac and cheese is a staple in our house. But as someone who doesn’t enjoy keeping a ton of food items on hand, or cooking with a lot of ingredients, this three ingredient mac and cheese is a HUGE WIN. Plus, it’s high in protein, creamy, and is a great way to get some fiber with the chickpea pasta. 

COACH ZACH’S CHICKEN MAC & CHEESE

PREP TIME: 10 minutes || COOK TIME:  10 minutes || MAKES: 6 servings

WHAT YOU NEED:

• 1 box Banza Gluten Free Elbow Mac & Cheddar Cheese, 5.5 oz 

• 1 can Swanson's Premium Chunk Chicken Breast in Water (or similar brand),  9.75 oz

• ½ cup Fage Total 0% Milkfat All Natural Nonfat Greek Strained Yogurt

WHAT TO DO:

1. Bring about 6 cups of water to a rolling boil.

2. Add Banza and stir immediately.

3. Cook to desired firmness, stirring occasionally, about 8-9 minutes. Expect some foam.

4. Strain and rinse with water.

5. Return Banza to warm pot. Add ½ cup Fage Total 0% Milkfat All Natural Nonfat Greek Strained Yogurt & cheese packet.

6. Open and rinse chicken breast and add entire can of chicken breast

7. Mix well and enjoy!

GIVE IT A TRY:

• If you like a little heat or flare, add a bit of buffalo sauce.

MACROS PER SERVING: 16P/3F/13C | 143 calories

Find more macro-friendly recipes here or grab our free cookbook Everyday Macros here for simple and streamlined meal prep recipes and ideas.