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Buttery Blend Mac & Cheese Stuffed Chicken Taco Shells

 

Taco Shell:

  • 200g Ground Chicken Thighs
  • 12g Louisiana Bread crumbs (need 20g total)
  • 3-4g Desired seasoning
  • 5g Buttery Blend flavor protein powder
  • Metal taco tray holder

 

Directions:

  • Mix seasonings and ground chicken thighs together and divide into two balls
  • Put in freezer for 10min
  • Preheat oven to 375 degrees
  • Mix buttery blend protein with a tablespoon of water to create a paste like consistency. Add more water if needed drops at a time.
  • Pour 20g seasoned bread crumbs onto plate
  • Pull out from freezer and flatten the balls in your hand forming into tortilla like circles (kitchen gloves work well or wet hands)
  • Dip circles into batter then into bread crumbs and put onto taco tray holder to then cook in the oven til done about 12-16 minutes
  • Remove from oven and fill with Protein Mac & Cheese

 

If no taco tray holder:

  • Line top of one metal cookie sheet with foil and line the bottom of another metal cookie sheet with foil
  • Place the “shell” on one cookie sheet then use the bottom lined one to place half on the shell and fold it over.
  • Cook in the oven til done

 

Macros for Taco Shells ONLY: Fat: 9.2g Carb: 8.6g Pro: 43g Cal: 290cal

Servings: 2 Taco Shells