This recipe is incredibly adaptable. Try substituting other proteins, riced veggies, or cheeses, or adding spices for a totally different dish! (If you’d like me to post some variations, let me know in the comments.) If you want more carbs, mix in some cooked rice or wild rice.
Cheddar cheese powder is a miracle ingredient. Besides being macro-friendly, it combines with the steam released as the riced veggies cook to create a smooth “sauce” without extra binding ingredients. (Plus, it has that classic “blue box” mac & cheese flavor with much more “real” ingredients.) See the notes below for sourcing ideas.
If you use fresh riced veggies instead of frozen, you may need to add a tablespoon or two of water before heating to create the “sauce”.
The prepped containers don’t really keep well in the fridge for more than several hours. (If the veggies thaw fully, it will still taste great, but the sauce texture might suffer.) It will do fine in your office fridge until lunchtime, but for multi-day storage, just pop it in the freezer.
I usually use poached chicken (which I cook directly from frozen with my Joule sous vide circulator*) because I find that the juiciest and I am very very lazy. Leftover or supermarket rotisserie chicken work great too.
For the cheddar cheese powder, I used Anthony’s*, but I have also heard good things about Hoosier Hill Farm* and King Arthur* brands.
* All links marked with an asterisk are affiliate links, meaning I’ll get a commission if you use them to make a purchase. See my affiliate and sponsored content policy for more details.