YOUR SOLIN GENERATED RECIPE
Creamy Baked Whole Wheat Macaroni with Cauliflower and Chicken
Enjoy a wholesome, hearty dish featuring tender baked chicken, nutty whole wheat macaroni and lightly roasted cauliflower enveloped in a luscious, creamy sauce made with low-fat milk and Greek yogurt. This balanced meal delivers a perfect harmony of flavors and textures, ensuring comfort and nourishment in every bite.
INGREDIENTS
4 oz Chicken Breast
½ cup dry Whole Wheat Macaroni
1 cup Cauliflower
½ cup Low-Fat Milk
¼ cup Plain Nonfat Greek Yogurt
2 tbsp Shredded Cheddar Cheese
1 tsp Olive Oil
½ tsp Garlic Powder
¼ tsp Black Pepper
Pinch of Salt
PREPARATION
Preheat your oven to 375°F.
Cook the whole wheat macaroni according to package directions until al dente, then drain and set aside.
Season the chicken breast with garlic powder, black pepper, and a pinch of salt. In a skillet, heat the olive oil over medium heat and sear the chicken on both sides until lightly browned (about 2-3 minutes per side). Transfer the chicken to a baking dish.
Cut the cauliflower into florets. Toss them with a little extra olive oil, salt, and pepper, and roast in the oven on a separate tray for about 15 minutes until tender.
In a small bowl, mix the low-fat milk and Greek yogurt to create a creamy sauce, and then stir in the shredded cheddar cheese.
Combine the cooked macaroni, roasted cauliflower, and creamy sauce with the seared chicken in the baking dish. Gently mix until evenly distributed.
Bake the assembled dish in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the sauce is bubbly.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy your creamy baked whole wheat macaroni with cauliflower and chicken!