Name: Baked Macaroni and Cheese with Toasted Breadcrumbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz Chickpea pasta; 1.5 oz Cooked chicken breast; 0.5 cup Non-fat Greek yogurt; 1 oz Sharp cheddar cheese; 1 tbsp Nutritional yeast; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Panko breadcrumbs; 1 tsp Olive oil; 1 tbsp Fresh parsley

Baked Macaroni and Cheese with Toasted Breadcrumbs

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 with Toasted Breadcrumbs

Tender chickpea pasta tossed in a creamy, protein-rich Greek yogurt and sharp cheddar sauce, topped with a crisp, golden herb-infused breadcrumb crust.

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NUTRITION

Protein

49.2g

Fat

18.7g

Carbs

50g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea pasta

1.5 oz Cooked chicken breast

0.5 cup Non-fat Greek yogurt

1 oz Sharp cheddar cheese

1 tbsp Nutritional yeast

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Panko breadcrumbs

1 tsp Olive oil

1 tbsp Fresh parsley

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PREPARATION

1
Preheat oven to 375°F.
2
Cook chickpea pasta in salted boiling water until al dente; drain and set aside.
3
In a bowl, whisk together Greek yogurt, shredded cheddar, nutritional yeast, garlic powder, onion powder, salt, and pepper until smooth.
4
Fold the cooked pasta and shredded chicken into the cheese mixture until evenly coated.
5
Transfer the mixture to a small oven-safe baking dish.
6
In a small skillet, heat olive oil over medium heat and toast panko breadcrumbs until golden brown.
7
Sprinkle toasted breadcrumbs and fresh parsley over the pasta.
8
Bake for 10 minutes until the sauce is bubbly and the top is perfectly crunchy.