YOUR SOLIN GENERATED RECIPE
High-Protein Baked Mac and Cheese with Chicken and Cauliflower
Savor a comforting twist on a classic dish that merges hearty whole wheat pasta with tender chicken and steamed cauliflower, all enveloped in a creamy, cheesy sauce enhanced by tangy Greek yogurt and skim milk. Each bite delivers a delightful balance of textures and flavors while keeping your protein and calorie goals in check.
INGREDIENTS
4 oz Chicken Breast
1/3 cup dry Whole Wheat Elbow Macaroni
1 cup Cauliflower Florets
1/4 cup Low-Fat Cheddar Cheese (shredded)
1/4 cup Plain Nonfat Greek Yogurt
1/4 cup Skim Milk
1/2 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Bring a pot of water to a boil and cook the whole wheat macaroni according to package directions. Drain and set aside.
Lightly steam or blanch the cauliflower florets until just tender, about 3-4 minutes, then drain.
Season the chicken breast with salt, pepper, and a pinch of garlic powder. In a non-stick skillet, cook the chicken over medium heat until fully cooked and lightly browned, about 5-6 minutes per side. Once cooled, dice the chicken into bite-sized pieces.
In a bowl, mix together the Greek yogurt, skim milk, remaining garlic powder, and a pinch of salt and pepper. Stir in the shredded low-fat cheddar cheese until evenly combined.
Combine the cooked macaroni, steamed cauliflower, and diced chicken in a baking dish. Pour the yogurt-cheese mixture over the top, gently mixing until everything is well incorporated.
Bake in the preheated oven for 15-20 minutes until the dish is heated through and the cheese is slightly bubbly on top.
Remove from the oven, let cool slightly, and serve warm.