Name: High-Protein Baked Macaroni and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz chickpea pasta; 3 oz cooked shredded chicken breast; 0.25 cup non-fat Greek yogurt; 1 oz sharp cheddar cheese; 1 tbsp nutritional yeast; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.13 tsp sea salt; 0.13 tsp black pepper; 2 tbsp unsweetened almond milk

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

Al dente chickpea pasta and tender shredded chicken folded into a velvety Greek yogurt cheese sauce, baked until the golden cheddar topping bubbles.

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NUTRITION

Protein

55.2g

Fat

15.7g

Carbs

41.7g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea pasta

3 oz cooked shredded chicken breast

0.25 cup non-fat Greek yogurt

1 oz sharp cheddar cheese

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp sea salt

0.13 tsp black pepper

2 tbsp unsweetened almond milk

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small oven-safe ramekin or baking dish.
2
Boil the chickpea pasta in salted water for 2 minutes less than the package directions to keep it firm.
3
Drain the pasta and return it to the warm pot over low heat.
4
Stir in the shredded chicken, Greek yogurt, nutritional yeast, garlic powder, onion powder, salt, pepper, and almond milk.
5
Add half of the shredded cheddar cheese to the pot and stir until the sauce is creamy and well-combined.
6
Transfer the mixture to your prepared baking dish and level the top with a spoon.
7
Sprinkle the remaining cheddar cheese over the top and bake for 15 minutes until the cheese is melted and golden.