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–+ servings

Air-Fried Sticky Mongolian BBQ Chicken and Protein Mac & Cheese

This crave-worthy meal prep combo features crispy air-fried Mongolian BBQ chicken and ultra-creamy high-protein mac & cheese—a perfect balance of bold flavor and smart nutrition.
Using Just Bare Lightly Breaded Chicken Bites and a quick, sticky homemade sauce, the chicken gets extra crispy thanks to the rotisserie feature on my air fryer—no flipping, no fuss. Each bite is golden, juicy, and coated in sweet-savory perfection.
Pair that with a lightened-up mac and cheese made from cottage cheese, light cheeses, and nutritional yeast, and you've got a comforting, macro-friendly bowl with ~30–35g of protein and only ~450–500 calories per serving.
✅ Air-fried = less oil, more crisp
✅ Meal-prep friendly (4 bowls, ready in 30 mins)
✅ WW + macro-friendly comfort food
Whether you're tracking calories, following WW, or just want something delicious that reheats like a dream—this one's going in your weekly rotation.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 448 kcal

Equipment

  • 1 Air Fryer
  • 1 Ninja/Blender
  • 2 Sauce Pans
  • 1 Large Strainer
  • 1 Large Mixing Bowl
  • 4 Glass Lunch Containers

Ingredients
  

Air-Fried Sticky Crispy Mongolian BBQ Chicken

  • 12 oz Just Bare Lightly Breaded Chicken Bites
  • 1/4 cup Light Soy Sauce
  • 3 tbsp Splenda Brown Sugar Substitute
  • 1 tbsp Hoisin Sauce
  • 1 tbsp Wholesome Yum Keto Honey
  • 1 clove Garlic
  • 1 tsp Minced Ginger
  • 2 tbsp Water
  • 1 tsp Corn Starch

Protein Mac & Cheese

  • 4 oz Al Denta Carba Nada Cavatappi
  • 3/4 cup Low Fat Cottage Cheese
  • 1/2 cup Unsweetened Almond Milk
  • 5 tbsp Nutritional Yeast
  • 4 wedges White Cheddar Laughing Cow Cheese
  • 3 slices Velveeta Cheese
  • 1/2 cup 3 Cheese Blend Shredded
  • 2 tsp Dijon Mustard (optional but worth it!)
  • 1 tsp White Pepper
  • 1 tsp Garlic Powder

Instructions
 

  • Air fry your chicken at 400 degrees for 15 minutes - do this in TWO batches
  • While your chicken cooks, boil your pasta
  • As your pasta is boiling and chicken is cooking, blend the following: cottage cheese, almond milk, garlic powder, dijon mustard and nutritional yeast. Then set aside.
  • At this point, your first batch of chicken should be done, put into a large mixing bowl and set aside. Then start your next batch of chicken.
  • Start making your sauce. Bring everything but the corn starch up to a boil.
  • Using a small bowl, mix 1 tbsp of water with your 1 tsp of corn starch until disolved. Turn down to simmer.
  • Your pasta should be done, strain and leave aside.
  • Take your pasta pan and heat up your blended sauce, cheese wedges, velveeta slices and shredded cheese.
  • Once your cheese is melted together in a sauce, add your cooked pasta and mix really well then set aside.
  • Your next batch of chicken should be done at this point and can be added to your big mixing bowl.
  • Pour your sauce over your chicken and mix well so all your chicken is completely covered.
  • Assemble your bowls with your pasta and then your chicken.
  • You can add sesame seeds, green onion, parsley...just about anything you wish! ENJOY!

Notes

Total of 12 Weight Watchers Points

Nutrition

Calories: 448kcalCarbohydrates: 44gProtein: 42gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gCholesterol: 75mgSodium: 1753mgPotassium: 276mgFiber: 8gSugar: 11gVitamin A: 25IUVitamin C: 0.4mgCalcium: 75mgIron: 1mg
Tried this recipe?Let us know how it was!