Description
A spicy and delicious meal prep recipe to make for lunch this week! And that crispiness is DELISH!
Ingredients
Units
Scale
- 4–5 large chicken breast
- 2 large eggs
BRINE
- 1 cup hamburger dill pickle juice
- 1 T wing sauce of choice
- 1/2 c unsweetened vanilla almond milk
BREADING
- 1/4 c all purpose flour
- 1 – 1/2 c oat flour
- 1 tsp black pepper
NASHVILLE HOT SAUCE
- 4 T honey alternative (or honey of choice)
- 4 T of light butter spread
- 1 – 1/2 tsp paprika
- 1/2 tsp chili powder
- 3 T brown sugar
- 1 tsp cumin
- 1 tsp OUR Blackened Seasoning
MAC AND CHEESE
- 12 ounces pasta of choice
- 2 c unsweetened vanilla almond milk
- 1 – 1/2 c water
- 1/2 tsp parika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 – 1/2 tsp yellow mustard
- 6 slices of cheese of choice
- 3 ounces light shredded 3 cheese blend
Instructions
- Cut your chicken breast into chunks and put in a large mixing bowl;
- Pour the wing sauce, pickle juice and almond milk in with your chicken, mix and set aside for 30 minute to 2 hours;
- Mix your breading ingredients together in a large Ziplock back;
- Whisk your eggs in a large flattened dish;
- Once you have marinated your chicken, take them in about 3 batches and put into the flour mix, then egg, then flour mix again;
- Air fry each batch for 18 minutes, mixing and flipping the chicken bites several times throughout them cooking;
- In your large pasta pan, pour in your almond milk, water and add pasta;
- Boil until liquid is almost gone;
- Add the seasoning, mustard and cheeses;
- Stir up to melt the cheese. You may have to add a little almond milk depending on the consistency you want;
- Mix up all your sauce ingredients in a small sauce pan;
- Once all your chicken is cooked, mix the sauce in until all pieces are covered with sauce;
- Divide up everything within your 4 glass lunch containers!
- Prep Time: 25
- Cook Time: 75