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 elbow pasta; 3 oz Cooked chicken breast; 0.25 cup Non-fat plain Greek yogurt; 0.75 oz Sharp cheddar cheese; 1 tbsp Parmesan cheese; 0.5 cup Broccoli florets; 2 tbsp Unsweetened almond milk; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 0.13 tsp Smoked paprika

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

High-protein chickpea pasta and tender chicken breast baked in a creamy, velvety Greek yogurt and sharp cheddar sauce with crisp-tender broccoli.

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NUTRITION

Protein

49.7g

Fat

14.8g

Carbs

34.5g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea elbow pasta

3 oz Cooked chicken breast

0.25 cup Non-fat plain Greek yogurt

0.75 oz Sharp cheddar cheese

1 tbsp Parmesan cheese

0.5 cup Broccoli florets

2 tbsp Unsweetened almond milk

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Smoked paprika

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PREPARATION

1
Preheat your oven to 375°F.
2
Boil the chickpea pasta in salted water for 2 minutes less than the package instructions, adding the broccoli florets during the last 2 minutes of cooking.
3
In a small mixing bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, sea salt, and black pepper until smooth.
4
Drain the pasta and broccoli thoroughly, then return them to the warm pot.
5
Stir in the yogurt sauce, diced chicken breast, and shredded sharp cheddar cheese until the pasta is evenly coated.
6
Transfer the mixture to a small oven-safe baking dish and sprinkle the top with Parmesan cheese and smoked paprika.
7
Bake for 12 to 15 minutes until the cheese is melted and the edges are golden and bubbly.