Name: High-Protein Baked Macaroni and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 oz chickpea elbow pasta; 2.5 oz boneless skinless chicken breast; 1 cup broccoli florets; 0.5 cup nonfat plain Greek yogurt; 1 oz sharp cheddar cheese; 1 tbsp nutritional yeast; 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

Al dente chickpea pasta and tender chicken breast baked in a creamy, velvety Greek yogurt and sharp cheddar sauce with steamed broccoli florets.

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NUTRITION

Protein

50.6g

Fat

13.9g

Carbs

40.4g

SERVINGS

1 serving

INGREDIENTS

1.25 oz chickpea elbow pasta

2.5 oz boneless skinless chicken breast

1 cup broccoli florets

0.5 cup nonfat plain Greek yogurt

1 oz sharp cheddar cheese

1 tbsp nutritional yeast

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 and lightly grease a small oven-safe ramekin or baking dish.
2
Bring a pot of water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions suggest.
3
Add the broccoli florets to the boiling pasta water during the last 2 minutes of cooking time.
4
Drain the pasta and broccoli thoroughly and return them to the warm pot.
5
Stir in the cooked chicken breast, Greek yogurt, half of the cheddar cheese, nutritional yeast, garlic powder, onion powder, paprika, salt, and pepper until the sauce is smooth.
6
Transfer the mixture into the prepared baking dish and sprinkle the remaining cheddar cheese evenly over the top.
7
Bake for 12 to 15 minutes until the cheese is melted and the sauce is bubbling around the edges.