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 shells; 4 oz Cooked chicken breast; 0.5 oz Sharp cheddar cheese; 2 tbsp Non-fat Greek yogurt; 2 tbsp Unsweetened almond milk; 1 tsp Nutritional yeast; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika; 0.13 tsp Sea salt; 0.13 tsp Black pepper

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 velvety sharp cheddar sauce with a golden, bubbly finish.

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NUTRITION

Protein

54.4g

Fat

11.7g

Carbs

39.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea pasta shells

4 oz Cooked chicken breast

0.5 oz Sharp cheddar cheese

2 tbsp Non-fat Greek yogurt

2 tbsp Unsweetened almond milk

1 tsp Nutritional yeast

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Bring a pot of salted water to a boil and cook the chickpea pasta shells until al dente, usually 1-2 minutes less than the package directions.
3
While the pasta cooks, shred the cooked chicken breast into bite-sized pieces.
4
In a mixing bowl, whisk together the Greek yogurt, almond milk, nutritional yeast, garlic powder, smoked paprika, sea salt, and black pepper until the sauce is smooth.
5
Drain the pasta and immediately toss it with the yogurt sauce and shredded chicken until every shell is well-coated.
6
Transfer the mixture into a small oven-safe baking dish or ramekin.
7
Sprinkle the shredded sharp cheddar cheese evenly over the top.
8
Bake for 12 minutes, then turn on the broiler for 1-2 minutes until the cheese is golden and bubbling.