High-Protein Baked Macaroni and Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

High-Protein Baked Macaroni and Cheese

YOUR SOLIN GENERATED RECIPE

High-Protein Baked Macaroni and Cheese

Chickpea pasta and tender chicken breast baked in a creamy, velvety Greek yogurt cheese sauce with vibrant steamed broccoli florets.

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NUTRITION

414kcal
Protein
46.0g
Fat
10.1g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea pasta

3 oz Chicken breast

0.25 cup Plain non-fat Greek yogurt

0.5 oz Sharp cheddar cheese

1 tbsp Nutritional yeast

1 cup Broccoli florets

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Paprika

1 tbsp Unsweetened almond milk

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

  • 2

    Cook the chickpea pasta in a pot of boiling salted water until just al dente, then drain.

  • 3

    Steam the broccoli florets in a steamer basket for 3-4 minutes until they are bright green and tender-crisp.

  • 4

    Dice the chicken breast into bite-sized pieces and sauté in a non-stick skillet over medium heat until fully cooked.

  • 5

    In a medium mixing bowl, whisk together the Greek yogurt, shredded cheddar cheese, nutritional yeast, almond milk, garlic powder, onion powder, sea salt, black pepper, and paprika until smooth.

  • 6

    Add the cooked pasta, sautéed chicken, and steamed broccoli to the bowl with the sauce and toss until everything is evenly coated.

  • 7

    Transfer the mixture to the prepared baking dish and bake for 12-15 minutes until the cheese is melted and the sauce is bubbly.

High-Protein Baked Macaroni and Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

High-Protein Baked Macaroni and Cheese

YOUR SOLIN GENERATED RECIPE

High-Protein Baked Macaroni and Cheese

Chickpea pasta and tender chicken breast baked in a creamy, velvety Greek yogurt cheese sauce with vibrant steamed broccoli florets.

NUTRITION

414kcal
Protein
46.0g
Fat
10.1g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea pasta

3 oz Chicken breast

0.25 cup Plain non-fat Greek yogurt

0.5 oz Sharp cheddar cheese

1 tbsp Nutritional yeast

1 cup Broccoli florets

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Paprika

1 tbsp Unsweetened almond milk

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

  • 2

    Cook the chickpea pasta in a pot of boiling salted water until just al dente, then drain.

  • 3

    Steam the broccoli florets in a steamer basket for 3-4 minutes until they are bright green and tender-crisp.

  • 4

    Dice the chicken breast into bite-sized pieces and sauté in a non-stick skillet over medium heat until fully cooked.

  • 5

    In a medium mixing bowl, whisk together the Greek yogurt, shredded cheddar cheese, nutritional yeast, almond milk, garlic powder, onion powder, sea salt, black pepper, and paprika until smooth.

  • 6

    Add the cooked pasta, sautéed chicken, and steamed broccoli to the bowl with the sauce and toss until everything is evenly coated.

  • 7

    Transfer the mixture to the prepared baking dish and bake for 12-15 minutes until the cheese is melted and the sauce is bubbly.