YOUR SOLIN GENERATED RECIPE
High-Protein Baked Mac & Cheese with Chicken and Roasted Broccoli
Savor a comforting twist on traditional mac & cheese with lean chicken breast, whole wheat pasta, and a blend of reduced-fat cheddar and skim milk, all brought together with a side of roasted broccoli. This balanced dish offers a creamy, savory profile with a satisfying crunch from perfectly roasted broccoli, ideal for a high-protein, flavorful meal.
INGREDIENTS
4 oz Chicken Breast
0.5 cup Whole Wheat Elbow Macaroni
0.25 cup Reduced-Fat Cheddar Cheese
0.25 cup Skim Milk
1 cup Broccoli
1 tbsp Whole Wheat Flour
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast with salt and pepper. In a hot skillet with a teaspoon of olive oil, sear the chicken on both sides until lightly browned. Finish by baking in the oven for about 12-15 minutes until fully cooked. Once done, shred or dice the chicken into bite-sized pieces.
While the chicken is baking, prepare the whole wheat elbow macaroni according to package instructions until al dente. Drain and set aside.
For the cheese sauce, sprinkle whole wheat flour in a small saucepan and stir it into a splash of olive oil over medium heat to form a roux. Gradually whisk in skim milk until smooth. Stir in the reduced-fat cheddar cheese and continue to whisk until the cheese is melted and the sauce thickens. Season with a pinch of salt and pepper.
Steam or roast the broccoli by tossing it lightly in olive oil, salt, and pepper, then roast on a baking sheet in the oven for about 10 minutes until tender with a slight crispness on the edges.
Combine the drained macaroni, cheese sauce, and shredded chicken in a baking dish. Gently fold in the roasted broccoli, reserving a few florets for garnish if desired.
Bake the combined dish in the preheated oven for an additional 8-10 minutes to meld the flavors together.
Remove from the oven, garnish with the reserved broccoli, and serve immediately.