Creamy Baked Chicken and Vegetable Macaroni

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

Creamy Baked Chicken and Vegetable Macaroni

YOUR SOLIN GENERATED RECIPE

Creamy Baked Chicken and Vegetable Macaroni

Enjoy a comforting bowl of creamy baked chicken and vegetable macaroni featuring tender chicken breast, whole wheat macaroni, crisp broccoli and carrots, all enveloped in a light, tangy Greek yogurt cream sauce and finished with a sprinkle of low-fat mozzarella. This balanced dish is perfect for any meal, offering a harmonious blend of textures and flavors.

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NUTRITION

427kcal
Protein
52.8g
Fat
10.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Macaroni (cooked)

1/2 cup Broccoli (cooked)

1/2 cup Carrot slices

1/4 cup Nonfat Greek Yogurt

1/4 cup Low-Fat Shredded Mozzarella Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly toss the broccoli and carrot slices in olive oil and roast them in the oven for about 10 minutes until tender.

  • 3

    Meanwhile, cook the whole wheat macaroni according to package instructions until al dente, then drain.

  • 4

    In a baking dish, combine the cooked, shredded chicken breast (or chopped into bite-sized pieces), roasted vegetables, and cooked macaroni.

  • 5

    In a small bowl, mix together the nonfat Greek yogurt and low-fat mozzarella cheese. Season with a pinch of salt and pepper to taste.

  • 6

    Pour the creamy yogurt mixture over the chicken, macaroni, and vegetables, stirring gently to combine.

  • 7

    Bake in the preheated oven for 15-20 minutes until the dish is heated through and lightly golden on top.

  • 8

    Serve warm and enjoy your balanced and hearty meal.

Creamy Baked Chicken and Vegetable Macaroni

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

Creamy Baked Chicken and Vegetable Macaroni

YOUR SOLIN GENERATED RECIPE

Creamy Baked Chicken and Vegetable Macaroni

Enjoy a comforting bowl of creamy baked chicken and vegetable macaroni featuring tender chicken breast, whole wheat macaroni, crisp broccoli and carrots, all enveloped in a light, tangy Greek yogurt cream sauce and finished with a sprinkle of low-fat mozzarella. This balanced dish is perfect for any meal, offering a harmonious blend of textures and flavors.

NUTRITION

427kcal
Protein
52.8g
Fat
10.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Macaroni (cooked)

1/2 cup Broccoli (cooked)

1/2 cup Carrot slices

1/4 cup Nonfat Greek Yogurt

1/4 cup Low-Fat Shredded Mozzarella Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly toss the broccoli and carrot slices in olive oil and roast them in the oven for about 10 minutes until tender.

  • 3

    Meanwhile, cook the whole wheat macaroni according to package instructions until al dente, then drain.

  • 4

    In a baking dish, combine the cooked, shredded chicken breast (or chopped into bite-sized pieces), roasted vegetables, and cooked macaroni.

  • 5

    In a small bowl, mix together the nonfat Greek yogurt and low-fat mozzarella cheese. Season with a pinch of salt and pepper to taste.

  • 6

    Pour the creamy yogurt mixture over the chicken, macaroni, and vegetables, stirring gently to combine.

  • 7

    Bake in the preheated oven for 15-20 minutes until the dish is heated through and lightly golden on top.

  • 8

    Serve warm and enjoy your balanced and hearty meal.