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 Chicken breast; 0.5 cup Cauliflower florets; 0.25 cup Plain non-fat Greek yogurt; 0.5 oz Sharp cheddar cheese; 1 tbsp Parmesan cheese; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Dijon mustard; 1 tbsp Unsweetened almond milk

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 baked in a creamy, velvety cauliflower-cheese sauce for a protein-packed comfort meal.

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NUTRITION

Protein

59g

Fat

10g

Carbs

35g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea pasta

3 oz Chicken breast

0.5 cup Cauliflower florets

0.25 cup Plain non-fat Greek yogurt

0.5 oz Sharp cheddar cheese

1 tbsp Parmesan cheese

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dijon mustard

1 tbsp Unsweetened almond milk

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PREPARATION

1
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe ramekin or baking dish.
2
Cook the chickpea pasta in boiling salted water according to package directions, but drain 1 minute early to keep it al dente.
3
Steam the cauliflower florets until very soft, then place them in a blender with the Greek yogurt, almond milk, Dijon mustard, garlic powder, onion powder, salt, and pepper.
4
Blend the sauce until completely smooth and creamy.
5
In a mixing bowl, combine the cooked pasta, diced cooked chicken breast, and the cauliflower sauce.
6
Fold in half of the shredded sharp cheddar cheese.
7
Transfer the mixture to the prepared baking dish and top with the remaining cheddar and the parmesan cheese.
8
Bake for 12-15 minutes until the cheese is melted and the edges are bubbling and golden.