Name: Baked Macaroni and Cheese Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz Chickpea elbow pasta; 3 oz Cooked chicken breast; 0.25 cup Plain non-fat Greek yogurt; 0.5 oz Sharp cheddar cheese; 1 tbsp Parmesan cheese; 0.5 cup Broccoli florets; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Dijon mustard; 1 tbsp Unsweetened almond milk

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

YOUR SOLIN GENERATED RECIPE

Baked Macaroni and Cheese Casserole

Tender chickpea pasta and shredded chicken baked in a creamy, protein-rich Greek yogurt and cheddar sauce with a golden parmesan crust.

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NUTRITION

Protein

51.2g

Fat

12.0g

Carbs

42.9g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea elbow pasta

3 oz Cooked chicken breast

0.25 cup Plain non-fat Greek yogurt

0.5 oz Sharp cheddar cheese

1 tbsp Parmesan cheese

0.5 cup Broccoli florets

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dijon mustard

1 tbsp Unsweetened almond milk

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PREPARATION

1
Preheat oven to 375°F and lightly grease a small oven-safe baking dish.
2
Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions.
3
Add the chopped broccoli florets to the boiling pasta water during the last 60 seconds of cooking.
4
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, Dijon mustard, garlic powder, onion powder, salt, and pepper.
5
Drain the pasta and broccoli, then stir them into the yogurt sauce along with the shredded chicken and half of the cheddar cheese.
6
Transfer the mixture to the prepared dish, top with the remaining cheddar and parmesan, and bake for 15 minutes until bubbly and golden.