Hidden Veggie Healthy Mac and Cheese Meal Prep Bowls
User Reviews
5
Hidden Veggie Healthy Mac and Cheese Meal Prep Bowls
Description
Hidden Veggie Healthy Mac and Cheese Meal Prep Bowls combine traditional mac and cheese with cauliflower purée and chicken breast to enhance nutrition and texture. The cauliflower is boiled until tender and pureed with garlic and onion sautéed in olive oil, creating a smooth, vegetable-based sauce blended into gluten-free mac and cheese. Meanwhile, chicken breasts are seasoned and baked until fully cooked, adding protein to the bowls. The dish incorporates texture contrasts from creamy mac and cheese and tender chicken with crunchy carrots. These bowls are portioned into lunch containers for easy meal prep.
The cauliflower purée adds a mild earthiness and creamy element, effectively sneaking vegetables into the dish without overpowering the classic cheesy flavor. Cooking the onions and garlic until golden intensifies their flavor and complements the overall richness. The baked chicken is simply seasoned and yields a moist texture that pairs well with the cheesy pasta blend. Baby carrots on the side provide a fresh, crisp contrast.
These meal prep bowls suit those looking for a comforting but more vegetable-forward twist on mac and cheese. Portions are divided for convenient reheating. This recipe can serve as a stand-alone meal or a filling lunch option.
Ingredients
- 1 1/2 pounds chicken breast raw
- salt to taste
- black pepper to taste
- 2 cups water
- 2 cups chicken broth reduced-sodium
- 3 cups cauliflower cut into florets
- 2 teaspoons olive oil
- 1/2 cup onion roughly chopped
- 2 teaspoons garlic minced
- 2 containers Udi's gluten-free mac & cheese
- carrot baby
Instructions
- Preheat your oven to 350°F and spray a baking sheet with cooking spray.
- Season the chicken with salt and pepper and bake until no longer pink inside, about 25-30 minutes.
- Combine the water and broth in a large pot and bring to a boil. Once boiling, add in the cauliflower, cover and cook until fork tender, about 10 minutes.
- Heat the olive oil up in a large pan on medium high heat. Add in the onion and garlic and cook until tender and golden brown. Transfer into a food processor.
- Once cooked, use a slotted spoon to transfer the cauliflower into the food processor. Add 2 tablespoons of the cooking liquid and purée until smooth, stopping to scrape down the sides as necessary.
- Cook the mac & cheese according to package directions in the microwave. Peel back the plastic covering and divide the cauliflower mixture between the two trays, stirring in until well mixed. Season liberally with salt, tasting as you add it.
- Divide the mac & cheese between six 3-cup lunch containers. Slice the chicken and divide between the containers. Finally, add some baby carrots to each container.
- Cover and refrigerate until ready to serve - up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Bowls
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Protein | 29.8g | 60% |
| Fat | 9.6g | 15% |
| Saturated Fat | 4.9g | 25% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1.1g | 6% |
| Cholesterol | 97.3mg | 32% |
| Sodium | 454mg | 19% |
| Potassium | 460.4mg | 10% |
| Fiber | 2.2g | 9% |
| Sugar | 2.9g | 6% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 33.7mg | 37% |
| Calcium | 126mg | 13% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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