YOUR SOLIN GENERATED RECIPE
Protein-Packed Creamy Baked Macaroni and Cheese with Roasted Chicken
A wholesome, comfort-style baked macaroni and cheese elevated by tender roasted chicken and a burst of creamy tanginess from nonfat Greek yogurt, offering a protein-packed meal that’s both satisfying and balanced.
INGREDIENTS
3 oz Roasted Chicken Breast (85g)
0.75 cup cooked Whole Wheat Macaroni (70g)
0.25 cup shredded Low-Fat Cheddar Cheese (28g)
0.25 cup Nonfat Greek Yogurt (60g)
0.25 cup Unsweetened Almond Milk (60g)
1 tablespoon Whole Wheat Breadcrumbs (8g)
0.5 teaspoon Garlic Powder
0.25 teaspoon Black Pepper
Pinch of Salt
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
In a medium bowl, combine the cooked whole wheat macaroni with the shredded low-fat cheddar cheese, nonfat Greek yogurt, and unsweetened almond milk. Stir in garlic powder, black pepper, and a pinch of salt for seasoning.
Fold in the chopped roasted chicken breast ensuring it is evenly distributed throughout the pasta mixture.
Transfer the mixture into the prepared baking dish and sprinkle the whole wheat breadcrumbs evenly on top for a crunchy finish.
Bake in the preheated oven for 15-20 minutes or until the top is lightly golden and the mixture is heated through.
Let it cool slightly before serving to enjoy a delicious, protein-packed creamy baked macaroni and cheese.