YOUR SOLIN GENERATED RECIPE
Creamy Whole Wheat Macaroni and Cheese with Lean Chicken and Roasted Broccoli
Savor the creamy, comforting character of whole wheat macaroni and cheese elevated with lean chicken and vibrant roasted broccoli. This dish harmonizes a wholesome, nutty pasta texture with rich, low-fat cheesy sauce and tender chicken, finished with perfectly roasted broccoli for crunch and freshness.
INGREDIENTS
2 ounces Whole Wheat Macaroni
3 ounces Lean Chicken Breast
1 cup Broccoli
1 ounce Low-Fat Cheddar Cheese
1/4 cup Unsweetened Almond Milk
1 tablespoon Whole Wheat Flour
1 teaspoon Olive Oil
1/2 teaspoon Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F for roasting the broccoli.
Cook the whole wheat macaroni according to package instructions until al dente, then drain and set aside.
Season the 3 ounces of lean chicken breast with a pinch of salt, pepper, and garlic powder. Cook in a non-stick skillet over medium heat with 1 teaspoon of olive oil until cooked through (about 4-5 minutes per side) and then slice into bite-sized pieces.
Meanwhile, toss 1 cup of broccoli florets with a bit of olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for about 12-15 minutes until tender and slightly charred.
For the cheesy sauce, in the same skillet (or a small saucepan) over medium heat, whisk together 1 tablespoon whole wheat flour and 1/4 cup unsweetened almond milk. Allow the mixture to warm and thicken slightly, then stir in 1 ounce of low-fat cheddar cheese until melted and smooth. If needed, add a splash more almond milk to reach desired creaminess. Season with extra garlic powder, salt, and pepper to taste.
Combine the cooked macaroni, sliced chicken, roasted broccoli, and the cheese sauce in a large bowl. Gently toss to ensure even coating.
Serve warm and enjoy your balanced, protein-rich creamy macaroni and cheese dish.