YOUR SOLIN GENERATED RECIPE
Creamy Baked Mac and Cheese with Crispy Chicken and Roasted Broccoli
A comforting twist on a classic dish, this meal offers a delightful blend of creamy, cheesy pasta baked to perfection, paired with crispy chicken and roasted broccoli for added crunch and nutrition. Savor the indulgent flavors balanced with lean protein and vibrant veggies.
INGREDIENTS
3 oz Chicken Breast
1 cup cooked Whole Wheat Macaroni
1/4 cup shredded Reduced Fat Cheddar Cheese
1/4 cup Fat-Free Milk
1 tsp Butter
1/2 cup chopped Broccoli
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast with salt and pepper. In a non-stick skillet, cook the chicken over medium-high heat until the outside is crispy and the chicken is fully cooked. Once done, slice into bite-sized pieces.
Cook the whole wheat macaroni according to package directions until al dente. Drain and set aside.
In a small saucepan, melt the butter over medium heat. Stir in the milk and gradually add the shredded reduced fat cheddar cheese until a smooth, creamy sauce forms. Season with a pinch of salt and pepper.
Combine the cooked macaroni with the cheese sauce, and gently fold in the chicken pieces.
Toss the chopped broccoli with a drizzle of olive oil (if desired) and a pinch of salt and pepper, then spread out on a baking sheet. Roast in the preheated oven for about 10 minutes until tender and slightly crispy.
Layer the creamy mac and cheese mixture in an oven-safe dish and top with the roasted broccoli. Place the dish back in the oven for an additional 5 minutes to meld flavors.
Remove from the oven, serve warm, and enjoy your balanced, comforting meal.