Name: High-Protein Baked Macaroni and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz Chickpea elbow pasta; 3 oz Cooked chicken breast; 0.25 cup Plain non-fat Greek yogurt; 0.75 oz Sharp cheddar cheese; 0.5 cup Broccoli florets; 1 tbsp Nutritional yeast; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 2 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

High-Protein Baked Macaroni and Cheese

Tender chickpea pasta and shredded chicken baked in a creamy, golden Greek yogurt cheese sauce with vibrant broccoli florets.

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NUTRITION

Protein

57.7g

Fat

14.9g

Carbs

55.6g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chickpea elbow pasta

3 oz Cooked chicken breast

0.25 cup Plain non-fat Greek yogurt

0.75 oz Sharp cheddar cheese

0.5 cup Broccoli florets

1 tbsp Nutritional yeast

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Sea salt

0.13 tsp Black pepper

2 tbsp Unsweetened almond milk

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PREPARATION

1
Preheat oven to 375°F.
2
Boil chickpea pasta in salted water for 2 minutes less than the package instructions to keep it al dente.
3
In a large mixing bowl, whisk together the Greek yogurt, almond milk, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper.
4
Stir half of the shredded cheddar cheese into the yogurt mixture until well combined.
5
Add the cooked pasta, shredded chicken breast, and chopped broccoli florets to the bowl, tossing until everything is evenly coated.
6
Transfer the mixture into a small baking dish and sprinkle the remaining cheddar cheese over the top.
7
Bake for 15 to 20 minutes until the sauce is bubbly and the cheese topping is melted and golden.