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 Dry chickpea pasta; 2.5 oz Cooked shredded chicken breast; 1 cup Broccoli florets; 0.5 cup Nonfat plain Greek yogurt; 0.75 oz Sharp cheddar cheese; 1 tbsp Parmesan cheese; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 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

Tender chickpea pasta and shredded chicken baked in a creamy, velvet-smooth Greek yogurt cheese sauce with vibrant broccoli florets.

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NUTRITION

Protein

54.6g

Fat

13.7g

Carbs

38.6g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Dry chickpea pasta

2.5 oz Cooked shredded chicken breast

1 cup Broccoli florets

0.5 cup Nonfat plain Greek yogurt

0.75 oz Sharp cheddar cheese

1 tbsp Parmesan cheese

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 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 dry chickpea pasta in salted water for 2 minutes less than the package instructions to keep it firm.
3
Steam the broccoli florets until they are bright green and slightly tender, then set aside.
4
In a medium mixing bowl, whisk together the Greek yogurt, garlic powder, onion powder, sea salt, and black pepper until smooth.
5
Stir in the cooked shredded chicken breast, steamed broccoli, and half of the sharp cheddar cheese into the yogurt mixture.
6
Drain the pasta and fold it into the yogurt and chicken mixture until every noodle is evenly coated.
7
Transfer the mixture to a small baking dish and top with the remaining sharp cheddar cheese and parmesan cheese.
8
Bake for 15 minutes until the cheese is melted and bubbly, then finish with a dusting of smoked paprika before serving.