Name: High-Protein Baked Macaroni and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz Chickpea pasta; 3 oz Cooked chicken breast; 0.25 cup Plain non-fat Greek yogurt; 0.75 oz Shredded sharp cheddar cheese; 2 tbsp Unsweetened almond milk; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.13 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 lean chicken breast tossed in a creamy, golden cheese sauce and baked until bubbly and fragrant.

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NUTRITION

Protein

47.0g

Fat

12.8g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea pasta

3 oz Cooked chicken breast

0.25 cup Plain non-fat Greek yogurt

0.75 oz Shredded sharp cheddar cheese

2 tbsp Unsweetened almond milk

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 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 for 2 minutes less than the package instructions suggest, then drain.
3
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until smooth.
4
Stir the diced cooked chicken breast and half of the shredded cheddar cheese into the yogurt mixture.
5
Add the par-cooked pasta to the bowl and fold gently until every noodle is thoroughly coated in the sauce.
6
Transfer the mixture into a small individual-sized baking dish and sprinkle the remaining cheddar cheese evenly over the top.
7
Place in the oven and bake for 15 to 20 minutes, or until the cheese is melted and the edges are slightly golden and bubbling.