Name: High-Protein Baked Macaroni and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz chickpea pasta; 4 oz cooked chicken breast; 0.25 cup non-fat Greek yogurt; 0.5 oz sharp cheddar cheese; 2 tbsp unsweetened almond milk; 1 tbsp panko breadcrumbs; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp nutritional yeast; 0.5 tsp extra virgin olive oil

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 lean chicken breast tossed in a creamy, velvety cheese sauce, topped with golden-brown toasted breadcrumbs for a satisfying crunch.

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NUTRITION

Protein

57.5g

Fat

16.5g

Carbs

36.0g

SERVINGS

1 serving

INGREDIENTS

1.5 oz chickpea pasta

4 oz cooked chicken breast

0.25 cup non-fat Greek yogurt

0.5 oz sharp cheddar cheese

2 tbsp unsweetened almond milk

1 tbsp panko breadcrumbs

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp nutritional yeast

0.5 tsp extra virgin olive oil

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Boil the chickpea pasta in salted water for 2 minutes less than the package directions, then drain well.
3
In a small pan over medium heat, combine the olive oil and panko breadcrumbs, stirring until they are golden and fragrant.
4
In a large bowl, whisk together the Greek yogurt, almond milk, shredded cheddar, nutritional yeast, garlic powder, sea salt, and black pepper until smooth.
5
Add the cooked pasta and diced chicken breast to the bowl, folding gently until every piece is coated in the cheese sauce.
6
Transfer the mixture to a small oven-safe baking dish and distribute the toasted breadcrumbs evenly over the top.
7
Bake for 12 to 15 minutes until the sauce is bubbling and the topping is perfectly crisp.