Healthy Baked Mac and Cheese with Lean Chicken and Roasted Veggies

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

Healthy Baked Mac and Cheese with Lean Chicken and Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Healthy Baked Mac and Cheese with Lean Chicken and Roasted Veggies

Enjoy a comforting twist on mac and cheese with a healthy blend of whole wheat pasta, lean chicken, and colorful roasted veggies. This lighter version is baked to perfection with a melty, reduced-fat cheese sauce and a hint of Greek yogurt, delivering a balanced and satiating meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

316kcal
Protein
42.9g
Fat
5.5g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Elbow Macaroni (cooked)

1/4 cup Reduced Fat Cheddar Cheese

1/8 cup Extra Reduced Fat Cheddar Cheese

1/2 cup Red Bell Pepper (diced)

1/2 cup Zucchini (sliced)

1 tbsp Non-fat Greek Yogurt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat macaroni according to package instructions until al dente. Drain and set aside.

  • 3

    Season the chicken breast lightly with salt, pepper, and your preferred herbs, then bake or grill until fully cooked. Once cooled, chop or shred into bite-sized pieces.

  • 4

    Toss the red bell pepper and zucchini with a small drizzle of olive oil, salt, and pepper, then roast them in the oven for about 15 minutes or until tender.

  • 5

    In a mixing bowl, combine the cooked macaroni, chopped chicken, roasted veggies, and non-fat Greek yogurt. Stir in the reduced fat cheddar cheeses until evenly distributed.

  • 6

    Transfer the mixture to an oven-safe dish and bake for an additional 10 minutes, just until the cheeses melt and everything is heated through.

  • 7

    Serve warm and enjoy this balanced, protein-packed meal.

Healthy Baked Mac and Cheese with Lean Chicken and Roasted Veggies

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

Healthy Baked Mac and Cheese with Lean Chicken and Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Healthy Baked Mac and Cheese with Lean Chicken and Roasted Veggies

Enjoy a comforting twist on mac and cheese with a healthy blend of whole wheat pasta, lean chicken, and colorful roasted veggies. This lighter version is baked to perfection with a melty, reduced-fat cheese sauce and a hint of Greek yogurt, delivering a balanced and satiating meal.

NUTRITION

316kcal
Protein
42.9g
Fat
5.5g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Elbow Macaroni (cooked)

1/4 cup Reduced Fat Cheddar Cheese

1/8 cup Extra Reduced Fat Cheddar Cheese

1/2 cup Red Bell Pepper (diced)

1/2 cup Zucchini (sliced)

1 tbsp Non-fat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat macaroni according to package instructions until al dente. Drain and set aside.

  • 3

    Season the chicken breast lightly with salt, pepper, and your preferred herbs, then bake or grill until fully cooked. Once cooled, chop or shred into bite-sized pieces.

  • 4

    Toss the red bell pepper and zucchini with a small drizzle of olive oil, salt, and pepper, then roast them in the oven for about 15 minutes or until tender.

  • 5

    In a mixing bowl, combine the cooked macaroni, chopped chicken, roasted veggies, and non-fat Greek yogurt. Stir in the reduced fat cheddar cheeses until evenly distributed.

  • 6

    Transfer the mixture to an oven-safe dish and bake for an additional 10 minutes, just until the cheeses melt and everything is heated through.

  • 7

    Serve warm and enjoy this balanced, protein-packed meal.