High-Protein Creamy Baked Macaroni

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

High-Protein Creamy Baked Macaroni

YOUR SOLIN GENERATED RECIPE

High-Protein Creamy Baked Macaroni

Enjoy a comforting twist on traditional baked macaroni with high-quality lean chicken, whole wheat pasta, and a creamy non-fat Greek yogurt sauce. This dish is sprinkled with tender broccoli, aromatic onions, and garlic, baked to perfection, offering a balanced blend of protein, fiber, and delightful flavors.

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NUTRITION

448kcal
Protein
54.8g
Fat
6.0g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Macaroni (cooked)

4 ounces Chicken Breast (skinless)

1/2 cup Non-fat Greek Yogurt

1/2 cup Broccoli Florets

1/4 cup diced Onion

1 clove Garlic, minced

Salt, Pepper, Oregano & Basil to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Grease a small baking dish lightly.

  • 2

    Cook the whole wheat macaroni according to package instructions until al dente. Drain and set aside.

  • 3

    Season the chicken breast lightly with salt and pepper. Grill or pan-sear over medium-high heat until fully cooked, then dice into bite-sized pieces.

  • 4

    In a large bowl, combine the cooked macaroni, diced chicken, broccoli florets, diced onion, and minced garlic.

  • 5

    Stir in the non-fat Greek yogurt along with dried oregano and basil. Mix well until all ingredients are evenly coated.

  • 6

    Transfer the mixture to the prepared baking dish and spread evenly.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the top is lightly golden and the dish is heated through.

  • 8

    Remove from the oven, let it cool slightly, and serve warm.

High-Protein Creamy Baked Macaroni

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

High-Protein Creamy Baked Macaroni

YOUR SOLIN GENERATED RECIPE

High-Protein Creamy Baked Macaroni

Enjoy a comforting twist on traditional baked macaroni with high-quality lean chicken, whole wheat pasta, and a creamy non-fat Greek yogurt sauce. This dish is sprinkled with tender broccoli, aromatic onions, and garlic, baked to perfection, offering a balanced blend of protein, fiber, and delightful flavors.

NUTRITION

448kcal
Protein
54.8g
Fat
6.0g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Macaroni (cooked)

4 ounces Chicken Breast (skinless)

1/2 cup Non-fat Greek Yogurt

1/2 cup Broccoli Florets

1/4 cup diced Onion

1 clove Garlic, minced

Salt, Pepper, Oregano & Basil to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Grease a small baking dish lightly.

  • 2

    Cook the whole wheat macaroni according to package instructions until al dente. Drain and set aside.

  • 3

    Season the chicken breast lightly with salt and pepper. Grill or pan-sear over medium-high heat until fully cooked, then dice into bite-sized pieces.

  • 4

    In a large bowl, combine the cooked macaroni, diced chicken, broccoli florets, diced onion, and minced garlic.

  • 5

    Stir in the non-fat Greek yogurt along with dried oregano and basil. Mix well until all ingredients are evenly coated.

  • 6

    Transfer the mixture to the prepared baking dish and spread evenly.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the top is lightly golden and the dish is heated through.

  • 8

    Remove from the oven, let it cool slightly, and serve warm.