Baked Creamy Mac with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Creamy Mac with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Creamy Mac with Roasted Vegetables

Enjoy a comforting bowl of baked whole wheat macaroni tossed with tender, diced chicken breast, vibrant roasted vegetables, and a light, creamy Greek yogurt sauce topped with a sprinkle of low-fat mozzarella. This dish delivers a satisfying blend of textures and flavors -- from the roasted sweetness of bell peppers and zucchini to the savory notes of garlic and herbs.

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NUTRITION

532kcal
Protein
51.8g
Fat
12.1g
Carbs
56.7g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Elbow Macaroni

100 g diced Chicken Breast

1/2 medium Red Bell Pepper, chopped

1/2 medium Zucchini, chopped

1/4 medium Red Onion, chopped

1/4 cup Nonfat Greek Yogurt

0.5 oz Low-Fat Mozzarella Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped red bell pepper, zucchini, and red onion in olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, cook the whole wheat macaroni in salted boiling water until al dente. Drain and set aside.

  • 4

    In a mixing bowl, combine the cooked macaroni, diced chicken breast, roasted vegetables, nonfat Greek yogurt, and a pinch of garlic powder. Stir until evenly mixed.

  • 5

    Transfer the mixture to a baking dish and sprinkle the low-fat mozzarella cheese evenly on top.

  • 6

    Bake in the preheated oven for an additional 10-12 minutes until the cheese has melted and the dish is heated through.

  • 7

    Remove from the oven and serve warm.

Baked Creamy Mac with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Creamy Mac with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Creamy Mac with Roasted Vegetables

Enjoy a comforting bowl of baked whole wheat macaroni tossed with tender, diced chicken breast, vibrant roasted vegetables, and a light, creamy Greek yogurt sauce topped with a sprinkle of low-fat mozzarella. This dish delivers a satisfying blend of textures and flavors -- from the roasted sweetness of bell peppers and zucchini to the savory notes of garlic and herbs.

NUTRITION

532kcal
Protein
51.8g
Fat
12.1g
Carbs
56.7g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Elbow Macaroni

100 g diced Chicken Breast

1/2 medium Red Bell Pepper, chopped

1/2 medium Zucchini, chopped

1/4 medium Red Onion, chopped

1/4 cup Nonfat Greek Yogurt

0.5 oz Low-Fat Mozzarella Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped red bell pepper, zucchini, and red onion in olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, cook the whole wheat macaroni in salted boiling water until al dente. Drain and set aside.

  • 4

    In a mixing bowl, combine the cooked macaroni, diced chicken breast, roasted vegetables, nonfat Greek yogurt, and a pinch of garlic powder. Stir until evenly mixed.

  • 5

    Transfer the mixture to a baking dish and sprinkle the low-fat mozzarella cheese evenly on top.

  • 6

    Bake in the preheated oven for an additional 10-12 minutes until the cheese has melted and the dish is heated through.

  • 7

    Remove from the oven and serve warm.