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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