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 Chicken breast; 0.25 cup Plain Greek yogurt; 0.75 oz Sharp cheddar cheese; 1 tbsp Nutritional yeast; 1 tbsp Unsweetened almond milk; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Ground flaxseed

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 breast baked in a velvety, protein-packed cheese sauce made with Greek yogurt and sharp cheddar.

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NUTRITION

Protein

53.8g

Fat

15.8g

Carbs

35.0g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea pasta

4 oz Chicken breast

0.25 cup Plain Greek yogurt

0.75 oz Sharp cheddar cheese

1 tbsp Nutritional yeast

1 tbsp Unsweetened almond milk

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Ground flaxseed

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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 instructions so it remains firm, then drain and set aside.
3
Cook the chicken breast by pan-searing or baking until the internal temperature reaches 165°F, then shred it into bite-sized pieces using two forks.
4
In a large mixing bowl, whisk together the Greek yogurt, shredded cheddar cheese, nutritional yeast, almond milk, garlic powder, onion powder, sea salt, and black pepper until smooth.
5
Fold the cooked pasta and shredded chicken into the yogurt cheese sauce until every piece is thoroughly and evenly coated.
6
Transfer the mixture into a small oven-safe baking dish and sprinkle the ground flaxseed over the top to create a nutritious crust.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the flaxseed topping is slightly golden and toasted.