Creamy Baked Chicken and Veggie Mac

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

Creamy Baked Chicken and Veggie Mac

YOUR SOLIN GENERATED RECIPE

Creamy Baked Chicken and Veggie Mac

Savor a delicious twist on a classic comfort dish where tender chicken breast, hearty whole wheat macaroni, and vibrant veggies mingle in a luscious, creamy sauce. This baked dish offers a perfect balance of lean protein, fiber-rich vegetables, and a tangy cream sauce, making it both satisfying and nourishing.

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NUTRITION

401kcal
Protein
45.6g
Fat
7.6g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Macaroni (cooked)

1 cup Broccoli

1 cup Spinach

2 tablespoons Low-Fat Cream Cheese

1/4 cup Nonfat Greek Yogurt

1/4 cup Chicken Broth

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a small bowl, whisk together the low-fat cream cheese, nonfat Greek yogurt, chicken broth, garlic powder, and onion powder until smooth. Season with salt and pepper.

  • 4

    Place the chicken breast in a baking dish and season lightly with salt and pepper. Spread the cream sauce over the chicken.

  • 5

    Scatter the broccoli and spinach around the chicken in the dish. Top with the cooked macaroni, gently mixing it with the veggies.

  • 6

    Cover the dish with foil and bake for 20 minutes, then uncover and bake for an additional 5-10 minutes until the chicken is cooked through and the veggies are tender.

  • 7

    Let it rest for a couple of minutes before serving to allow the flavors to meld.

Creamy Baked Chicken and Veggie Mac

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

Creamy Baked Chicken and Veggie Mac

YOUR SOLIN GENERATED RECIPE

Creamy Baked Chicken and Veggie Mac

Savor a delicious twist on a classic comfort dish where tender chicken breast, hearty whole wheat macaroni, and vibrant veggies mingle in a luscious, creamy sauce. This baked dish offers a perfect balance of lean protein, fiber-rich vegetables, and a tangy cream sauce, making it both satisfying and nourishing.

NUTRITION

401kcal
Protein
45.6g
Fat
7.6g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Macaroni (cooked)

1 cup Broccoli

1 cup Spinach

2 tablespoons Low-Fat Cream Cheese

1/4 cup Nonfat Greek Yogurt

1/4 cup Chicken Broth

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a small bowl, whisk together the low-fat cream cheese, nonfat Greek yogurt, chicken broth, garlic powder, and onion powder until smooth. Season with salt and pepper.

  • 4

    Place the chicken breast in a baking dish and season lightly with salt and pepper. Spread the cream sauce over the chicken.

  • 5

    Scatter the broccoli and spinach around the chicken in the dish. Top with the cooked macaroni, gently mixing it with the veggies.

  • 6

    Cover the dish with foil and bake for 20 minutes, then uncover and bake for an additional 5-10 minutes until the chicken is cooked through and the veggies are tender.

  • 7

    Let it rest for a couple of minutes before serving to allow the flavors to meld.