YOUR SOLIN GENERATED RECIPE
Chicken and Creamy Baked Mac & Cheese with Roasted Broccoli
Enjoy a hearty twist on classic mac & cheese by combining tender grilled chicken with whole wheat macaroni, enveloped in a creamy, tangy sauce enhanced by a blend of light cheddar and nonfat Greek yogurt. Roasted broccoli adds a satisfying crunch and vibrant flavor to round out this comforting dish.
INGREDIENTS
4 oz Chicken Breast
1/2 cup dry Whole Wheat Elbow Macaroni
1/4 cup Reduced-Fat Cheddar Cheese (shredded)
1/4 cup Nonfat Greek Yogurt
1/4 cup Low-Fat Milk
1 cup Broccoli Florets
1 tbsp Whole Wheat Flour
Seasonings: garlic powder, salt, pepper
PREPARATION
Preheat the oven to 400°F. Toss the broccoli florets with a dash of salt, pepper, and a tiny bit of olive oil if desired, then spread on a baking sheet. Roast for 15-20 minutes until the edges are slightly crisp.
Meanwhile, season the chicken breast with salt, pepper, and garlic powder. Grill or pan-sear over medium heat for about 6-7 minutes per side until fully cooked, then chop or shred into bite-sized pieces.
Cook the whole wheat macaroni according to package directions until al dente. Drain and set aside.
In a small saucepan, whisk together the low-fat milk and whole wheat flour over medium heat to form a light roux. Gradually add the nonfat Greek yogurt and reduced-fat cheddar cheese, stirring constantly until a creamy sauce forms. Adjust seasoning with salt and garlic powder.
Combine the cooked macaroni, shredded chicken, and creamy sauce in a baking dish. Gently mix in half of the roasted broccoli for extra flavor and texture.
Bake in the preheated oven at 375°F for about 10 minutes to meld the flavors. Remove from oven and top with the remaining roasted broccoli before serving.