Preparation Time: 15 minutes + marinating time

Cook Time: 20 minutes

Cut: Boneless chicken


3-4 boneless skinless chicken breasts
1 tsp (5 ml) salt
1 tsp (5 ml) cayenne pepper
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) black pepper
1/2 tsp (2.5 ml) oregano
1/4 tsp (1.25 ml) garlic powder
1/4 tsp (1.25 ml) onion powder
1/2 cup (125 ml) fresh lemon juice
1/4 cup (60 ml) canola oil

Mac & Cheese:
2 cups (500 ml) uncooked macaroni
2 cups (500 ml) shredded sharp Cheddar cheese (do not use pre-shredded)
1/2 cup (125 ml) 2% plain Greek yogurt
2 cups (500 ml) fresh spinach
1/4 tsp (1.25 ml) onion powder
1/4 tsp (1.25 ml) garlic powder
Salt and pepper to taste


Combine all spices in a small bowl. In a resealable plastic bag, place lemon juice and canola oil. Add half of the spice mixture to the bag. Add chicken breasts, turning to coat them. Lay them flat on the counter for 30-60 minutes, or overnight in the fridge.

Remove chicken from plastic bag and place on a plate. Sprinkle both sides of the chicken with the remaining spice mixture. Place chicken on a slightly oiled hot grill and cook through completely, flipping once (about 5-7 minutes per side). Remove from grill plan, cover with foil and set aside to rest.

Mac & Cheese:
Cook macaroni according to the package instructions until al dente.

Save ¼ cup of pasta water. Place spinach in the bottom of a strainer and drain the cooked macaroni and water over top. Place cooked macaroni and spinach back in the pot and add reserved 1/4 cup pasta water.

Add shredded cheese and stir until completely melted. Add the Greek yogurt, onion and garlic powder, salt and pepper to the pot. Mix until smooth and creamy.

Slice Cajun Chicken and place in a bowl with the creamy mac & cheese.

2014 Recipe Contest winner - Jaime Dzikowski (  Jaime says, "This recipe incorporates all the richness of a hearty comfort dish but uses ingredients like Greek yogurt and chicken which is packed full of delicious, clean protein.  It reminds me that healthy food can also taste amazing."