YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Broccoli Mac and Cheese Bake
A comforting twist on a classic bake featuring tender chicken breast, vibrant broccoli, and a creamy low-fat cheese sauce mingled with whole wheat macaroni. This dish delivers a satisfying balance of textures and flavors—rich, cheesy notes complemented by the freshness of broccoli, all baked to perfection.
INGREDIENTS
3 oz Chicken Breast
0.5 cup Whole Wheat Macaroni (cooked)
0.5 cup Broccoli (chopped)
0.25 cup Low-Fat Cheddar Cheese (shredded)
0.25 cup Non-Fat Greek Yogurt
0.25 cup Unsweetened Almond Milk
0.5 teaspoon Dry Mustard Powder
0.25 teaspoon Black Pepper
Pinch Salt
PREPARATION
Preheat your oven to 375°F.
Bring a pot of water to boil. Add a pinch of salt and cook the whole wheat macaroni until al dente. Drain and set aside.
While the pasta cooks, season the chicken breast lightly with salt and pepper. Sauté or bake the chicken until fully cooked and then chop or shred into bite-sized pieces.
Lightly steam or microwave the broccoli until just tender, keeping its vibrant color and crunch.
In a bowl, whisk together the non-fat Greek yogurt, unsweetened almond milk, and dry mustard powder until smooth. Stir in the shredded low-fat cheddar cheese.
Combine the cooked macaroni, chicken, and broccoli in a baking dish. Pour the yogurt-cheese mixture over the top and gently mix until evenly coated.
Sprinkle with a dash of black pepper for extra flavor.
Bake in the preheated oven for 15-20 minutes or until the dish is heated through and the top starts to turn lightly golden.
Remove from the oven, let it sit for a few minutes before serving, and enjoy your comforting, protein-powered meal.