Name: Baked Macaroni and Cheese Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz Chickpea rotini pasta; 3.5 oz Cooked chicken breast; 0.25 cup Plain non-fat Greek yogurt; 0.25 cup Shredded sharp cheddar cheese; 1 cup Cauliflower florets; 0.5 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Smoked paprika; 0.25 tsp Sea salt; 0.13 tsp Black pepper; 1 tsp Dijon mustard

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

YOUR SOLIN GENERATED RECIPE

Baked Macaroni and Cheese Casserole

Chickpea pasta and tender chicken breast baked in a velvety Greek yogurt cheese sauce, bulked with steamed cauliflower for a nutrient-dense meal.

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NUTRITION

Protein

54.6g

Fat

15.3g

Carbs

39.3g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea rotini pasta

3.5 oz Cooked chicken breast

0.25 cup Plain non-fat Greek yogurt

0.25 cup Shredded sharp cheddar cheese

1 cup Cauliflower florets

0.5 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.13 tsp Black pepper

1 tsp Dijon mustard

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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 rotini pasta in boiling water for 2 minutes less than the package directions to keep it firm, then drain.
3
Steam the cauliflower florets until tender-crisp, approximately 4 to 5 minutes.
4
In a large bowl, whisk together the Greek yogurt, shredded cheddar, garlic powder, onion powder, smoked paprika, sea salt, black pepper, and Dijon mustard until smooth.
5
Fold the par-cooked pasta, shredded chicken breast, and steamed cauliflower into the yogurt sauce until every piece is thoroughly coated.
6
Transfer the mixture to the prepared baking dish and bake for 15 to 20 minutes until the cheese is bubbly and the top is slightly golden.