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 chicken breast; 0.25 cup Non-fat Greek yogurt; 0.5 oz Sharp cheddar cheese; 2 tbsp Unsweetened almond milk; 0.25 tsp Garlic powder; 0.25 tsp Dry mustard powder; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 1 tsp Nutritional yeast

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

Baked chickpea pasta tossed in a creamy, protein-packed cheese sauce with savory chicken breast and a golden, bubbly cheddar topping.

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NUTRITION

Protein

49.5g

Fat

11.1g

Carbs

39.7g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea pasta

3 oz Cooked chicken breast

0.25 cup Non-fat Greek yogurt

0.5 oz Sharp cheddar cheese

2 tbsp Unsweetened almond milk

0.25 tsp Garlic powder

0.25 tsp Dry mustard powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Nutritional yeast

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PREPARATION

1
Preheat your oven to 375°F.
2
Boil the chickpea pasta in salted water for 2 minutes less than the package instructions suggest to keep it al dente.
3
In a medium bowl, whisk together the Greek yogurt, almond milk, garlic powder, mustard powder, sea salt, black pepper, and nutritional yeast until smooth.
4
Fold the cooked diced chicken and half of the shredded cheddar cheese into the yogurt mixture.
5
Drain the pasta and immediately toss it with the sauce until every noodle is well coated.
6
Transfer the mixture to a small oven-safe baking dish and sprinkle the remaining cheddar cheese over the top.
7
Bake for 15 minutes until the cheese is bubbly and the edges are slightly crisp.