YOUR SOLIN GENERATED RECIPE
Healthy Chicken and Broccoli Baked Mac and Cheese
A wholesome twist on the classic comfort dish, featuring tender chicken breast, nutrient-packed broccoli, and whole wheat pasta smothered in a light, cheesy sauce. This baked mac and cheese is reimagined to provide a balanced blend of protein, fiber, and flavor, making it a satisfying meal that doesn’t compromise on taste.
INGREDIENTS
3 oz Chicken Breast
1 cup Broccoli
1/2 cup Whole Wheat Elbow Macaroni (cooked)
1/4 cup Low-Fat Cheddar Cheese
1/4 cup Unsweetened Almond Milk
1 tbsp Whole Wheat Flour
1 tsp Olive Oil
1/2 tsp Garlic Powder
1/4 tsp Black Pepper
Pinch of Salt
PREPARATION
Preheat your oven to 375°F.
Cook the whole wheat macaroni according to package instructions until al dente. Drain and set aside.
Steam or lightly blanch the broccoli until it is bright green and slightly tender; set aside.
Season the chicken breast with a pinch of salt, garlic powder, and black pepper. In a non-stick skillet, heat olive oil over medium-high heat and sear the chicken breast for about 3-4 minutes per side until lightly browned and cooked through. Remove from pan and let cool slightly, then dice into bite-sized pieces.
In a small saucepan over medium heat, whisk the whole wheat flour with the unsweetened almond milk to create a light roux, stirring for about 2 minutes until it thickens slightly.
Combine the cooked macaroni, broccoli, diced chicken, and the almond milk sauce in a baking dish. Sprinkle the low-fat cheddar cheese evenly on top.
Bake in the preheated oven for 15-20 minutes, or until the cheese has melted and the dish is heated through.
Serve warm and enjoy your balanced, protein-packed twist on baked mac and cheese.