5 from 21 votes
Hidden Veggie Healthy Mac and Cheese Meal Prep Bowls
This mac and cheese recipe incorporates cauliflower purée and baked chicken breast to create a meal prep bowl that blends comfort with added vegetables. The olive oil-cooked onions and garlic add a savory depth that complements the creamy texture of the mac and cheese, while the baby carrots contribute a subtle sweetness and crunch. Baking the chicken ensures a tender protein, making these bowls a balanced option for meal preparation or convenient lunches.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
6
Bowls
Calories:
300 kcal
Course:
Dinner
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Bowls
Amount Per Serving
Calories 300
% 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.