YOUR SOLIN GENERATED RECIPE
Whole Grain Macaroni and Cheese Bake
Tender whole grain pasta and juicy chicken breast baked in a creamy yogurt-cheese sauce with vibrant broccoli florets for a comforting, protein-packed meal.
INGREDIENTS
1.5 oz whole grain macaroni
3 oz chicken breast
1 cup broccoli florets
0.25 cup plain non-fat Greek yogurt
0.75 oz sharp cheddar cheese
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp nutritional yeast
PREPARATION
Preheat your oven to 375°F (190°C).
Bring a pot of salted water to a boil and cook the whole grain macaroni according to package directions until al dente.
During the last 2 minutes of the pasta cooking time, add the broccoli florets to the pot to blanch them.
While pasta cooks, dice the chicken breast into bite-sized pieces and sauté in a pan with olive oil, sea salt, black pepper, and garlic powder until golden and cooked through.
In a large mixing bowl, whisk together the Greek yogurt, nutritional yeast, and half of the shredded cheddar cheese.
Drain the pasta and broccoli, then add them to the mixing bowl along with the cooked chicken.
Tir everything together until the pasta and chicken are thoroughly coated in the creamy sauce.
Transfer the mixture to a small oven-safe baking dish and sprinkle the remaining cheddar cheese over the top.
Bake for 10 to 15 minutes until the cheese is melted and the edges are slightly bubbly.