Ingredients

Chicken Fajita

• 800 g chicken breast, sliced or diced
• 1 Tbsp neutral oil
• 3 tsp smoked paprika
• 2 tsp garlic powder
• 1 ½ tsp onion powder
• 1 ½ tsp dried oregano
• 1 ½ tsp ground cumin
• 1 Tbsp honey
• 2 garlic cloves, minced
• Salt and pepper, to taste

Fajita Veg

• 2 tsp neutral oil
• 1 large onion, sliced or diced
• 1–2 bell peppers (any colour), sliced or diced
• 3 garlic cloves, minced
• 2 tsp smoked paprika
• 1 ½ tsp oregano
• 1 tsp ground cumin
• 1 tsp garlic powder
• Salt and pepper, to taste

Creamy Mac and Cheese

• 250 g dry macaroni or shells
• 325 ml full‑fat or light milk (≈ 1 ½ cups)
• 150 g light cream cheese
• 130 g grated cheddar cheese
• 1 Tbsp unsalted butter
• Salt and pepper, to taste

Instructions

1. Cook the fajita vegetables – Heat 2 tsp oil in a large pan over medium‑high heat. Add the onion and bell peppers, season with salt, and sauté 6–7 minutes until softened and lightly caramelised. Stir in the garlic, smoked paprika, oregano, cumin, and garlic powder; cook 1–2 minutes until fragrant. Transfer to a bowl and set aside.

2. Cook the chicken – Add 1 Tbsp oil to the same pan. When hot, add the chicken and season with smoked paprika, garlic powder, onion powder, dried oregano, cumin, plus salt and pepper. Cook 6–7 minutes, stirring occasionally, until lightly golden. Add the minced garlic and honey; stir until the chicken is glazed. Return two‑thirds of the cooked vegetables to the pan and mix through.

3. Prepare the creamy mac – Cook the macaroni according to package directions until al dente; drain. In a saucepan over low heat, combine the milk, cream cheese, and butter; whisk until smooth and slightly thickened. Add the cheddar, salt, and pepper; stir until fully melted. Toss the cooked macaroni into the sauce, folding until evenly coated. If needed, thin with a splash of pasta water.

4. Combine – Fold the remaining fajita vegetables into the mac‑and‑cheese mixture. Remove from heat.

5. Portion and serve – Divide evenly into five containers. Garnish with fresh coriander or a squeeze of lime, if desired.

Macros

Whole Dish

Per Serving

*639.9 calories, 61 g protein, 21.8 g fat, 57 g carbs,