Name: Baked Macaroni and Cheese with Toasted Breadcrumbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 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 Cauliflower florets; 1 tbsp Panko breadcrumbs; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Olive oil

Baked Macaroni and Cheese with Toasted Breadcrumbs

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 with Toasted Breadcrumbs

Chickpea pasta and tender chicken breast baked in a creamy yogurt-cheese sauce, finished with a golden, crunchy breadcrumb topping.

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NUTRITION

Protein

49.0g

Fat

17.7g

Carbs

38.6g

SERVINGS

1 serving

INGREDIENTS

1.5 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 Cauliflower florets

1 tbsp Panko breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

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PREPARATION

1
Preheat your oven to 375°F.
2
Boil the chickpea pasta and cauliflower florets in salted water for 6 minutes, then drain well.
3
In a mixing bowl, whisk together the Greek yogurt, shredded cheddar cheese, garlic powder, onion powder, sea salt, and black pepper until smooth.
4
Fold the cooked pasta, cauliflower, and diced chicken breast into the yogurt mixture until everything is evenly coated.
5
Transfer the mixture into a small oven-safe baking dish.
6
In a tiny bowl, toss the panko breadcrumbs with the olive oil and sprinkle them evenly over the top of the pasta.
7
Bake for 15 minutes until the cheese is bubbly and the breadcrumbs have turned a perfect golden brown.