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 elbow pasta; 3 oz Cooked chicken breast; 0.25 cup Plain non-fat Greek yogurt; 0.5 oz Shredded sharp cheddar cheese; 1 tbsp Nutritional yeast; 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; 1 tsp Dijon mustard

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 tossed in a creamy, protein-packed Greek yogurt sauce and baked until the golden cheese topping is perfectly bubbly.

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NUTRITION

Protein

54.0g

Fat

10.6g

Carbs

41.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea elbow pasta

3 oz Cooked chicken breast

0.25 cup Plain non-fat Greek yogurt

0.5 oz Shredded sharp cheddar cheese

1 tbsp Nutritional yeast

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

1 tsp Dijon mustard

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Boil the chickpea pasta in salted water according to the package instructions until al dente, then drain.
3
In a large mixing bowl, whisk together the Greek yogurt, almond milk, nutritional yeast, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper until smooth.
4
Fold the cooked pasta and shredded chicken breast into the yogurt mixture until every piece is thoroughly coated.
5
Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.
6
Sprinkle the shredded sharp cheddar cheese over the top.
7
Bake for 10 to 12 minutes until the cheese is melted and the sauce is starting to bubble around the edges.
8
Remove from the oven and let sit for 2 minutes before serving.