YOUR SOLIN GENERATED RECIPE
Creamy High-Protein Mac and Cheese with Chicken and Roasted Broccoli
A comforting twist on classic mac and cheese, this dish pairs tender, seasoned chicken breast and roasted broccoli with whole wheat macaroni enveloped in a creamy, protein-packed sauce made from low-fat cheddar and nonfat Greek yogurt. Enjoy a balanced meal that satisfies cravings while keeping your macros in check.
INGREDIENTS
3 oz Chicken Breast
1/2 cup dry Whole Wheat Macaroni
1/4 cup shredded Low-Fat Cheddar Cheese
1/4 cup Nonfat Greek Yogurt
1/2 cup Broccoli
1 tsp Butter
1 tbsp Whole Wheat Flour
1/4 cup Low-Fat Milk
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F for roasting the broccoli.
Season the chicken breast with salt and pepper. Sauté or grill until cooked through, then chop into bite-sized pieces.
Boil water in a pot and cook the whole wheat macaroni according to package instructions until al dente. Drain and set aside.
Toss the broccoli with a little salt and a drizzle of olive oil (optional) and roast in the preheated oven for about 10-12 minutes until tender with crisp edges.
In a saucepan, melt the butter over medium heat. Stir in the whole wheat flour and cook for 1 minute to form a roux.
Slowly whisk in the low-fat milk, stirring continuously until the sauce begins to thicken. Lower the heat and add the shredded cheese and nonfat Greek yogurt, stirring until the sauce is smooth and creamy.
Combine the cooked macaroni, chopped chicken, and roasted broccoli in the saucepan. Mix thoroughly to ensure everything is well coated with the creamy sauce.
Season with additional salt and pepper to taste, serve warm and enjoy your high-protein mac and cheese!