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 elbow pasta; 3 oz Cooked chicken breast; 1 oz Sharp cheddar cheese; 0.25 cup Nonfat Greek yogurt; 1 tbsp Parmesan cheese; 0.5 cup Cauliflower florets; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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 shredded chicken baked in a velvety Greek yogurt and sharp cheddar sauce topped with a golden, bubbly parmesan crust.

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NUTRITION

Protein

51.2g

Fat

15.5g

Carbs

33.5g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea elbow pasta

3 oz Cooked chicken breast

1 oz Sharp cheddar cheese

0.25 cup Nonfat Greek yogurt

1 tbsp Parmesan cheese

0.5 cup Cauliflower florets

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Unsweetened almond milk

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
2
Bring a pot of salted water to a boil and cook the chickpea pasta and cauliflower florets for 5 minutes until just tender.
3
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, sea salt, and black pepper until smooth.
4
Fold the shredded sharp cheddar cheese and diced cooked chicken breast into the yogurt mixture.
5
Drain the pasta and cauliflower, then stir them into the cheese sauce until every piece is thoroughly coated.
6
Transfer the mixture to the prepared baking dish, sprinkle the grated parmesan cheese over the top, and bake for 15 minutes until the edges are bubbly.