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; 3.5 oz Cooked chicken breast; 2 tbsp Plain non-fat Greek yogurt; 0.5 oz Sharp cheddar cheese; 1 tbsp Nutritional yeast; 1 tbsp Panko breadcrumbs; 1 tsp Olive oil; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Tender chickpea pasta and lean chicken breast tossed in a creamy yogurt-cheddar sauce, finished with a golden, crunchy breadcrumb topping.

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NUTRITION

Protein

50.9g

Fat

14.8g

Carbs

38.7g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea elbow pasta

3.5 oz Cooked chicken breast

2 tbsp Plain non-fat Greek yogurt

0.5 oz Sharp cheddar cheese

1 tbsp Nutritional yeast

1 tbsp Panko breadcrumbs

1 tsp Olive oil

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Bring a small pot of salted water to a boil and cook the chickpea pasta until al dente, then drain.
3
In a mixing bowl, combine the Greek yogurt, shredded sharp cheddar, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper.
4
Fold the cooked pasta and the diced cooked chicken breast into the yogurt mixture until every piece is thoroughly coated.
5
Transfer the mixture into a single-serve oven-safe ramekin or small baking dish.
6
In a small bowl, stir together the panko breadcrumbs and olive oil until the crumbs are moistened.
7
Sprinkle the breadcrumb mixture evenly over the pasta.
8
Bake for 12 to 15 minutes until the cheese is melted and the breadcrumbs are a deep golden brown.