YOUR SOLIN GENERATED RECIPE
Healthy Baked Mac and Cheese with Chicken and Veggies
Enjoy a nourishing twist on a classic comfort dish. Tender pieces of chicken breast, whole wheat macaroni, and a medley of vibrant veggies are baked in a creamy, lighter cheese sauce made with low-fat milk and reduced-fat cheddar. This hearty dish delivers a balanced profile of protein, complex carbs, and satisfying flavors, perfect for a wholesome meal any time of the day.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Whole Wheat Macaroni (dry)
1/2 cup Low-Fat Milk
1/3 cup Reduced-Fat Cheddar Cheese
1/2 cup Broccoli
1 medium Carrot
1 small Onion
2 cloves Garlic
PREPARATION
Preheat the oven to 375°F and lightly grease a baking dish.
Cook the whole wheat macaroni according to package instructions until al dente, then drain and set aside.
In a non-stick skillet, sauté diced chicken breast over medium heat until cooked through. Remove and set aside.
In the same skillet, add a splash of water and sauté chopped onion, minced garlic, diced carrot, and broccoli florets until just tender.
Combine the cooked macaroni, sautéed vegetables, and chicken in a mixing bowl.
In a small saucepan, gently heat the low-fat milk and stir in the reduced-fat cheddar cheese until it melts and forms a light cheese sauce. Season with salt and pepper to taste.
Pour the cheese sauce over the macaroni mixture and stir to combine thoroughly.
Transfer the mixture to the prepared baking dish and bake for 15-20 minutes until the top is lightly golden.
Allow to cool slightly before serving. Enjoy your healthy baked mac and cheese with chicken and veggies!