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 Shredded chicken breast; 0.25 cup Nonfat Greek yogurt; 1 oz Sharp cheddar cheese; 0.5 cup Cauliflower florets; 1 tbsp Nutritional yeast; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 0.13 tsp Smoked paprika

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 shredded chicken are folded into a velvety, sharp cheddar sauce and baked until the cheese is bubbly and golden.

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NUTRITION

Protein

55g

Fat

15.8g

Carbs

36.5g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea pasta

3 oz Shredded chicken breast

0.25 cup Nonfat Greek yogurt

1 oz Sharp cheddar cheese

0.5 cup Cauliflower florets

1 tbsp Nutritional yeast

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Smoked paprika

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Boil the chickpea pasta in salted water until just al dente, then drain and set aside.
3
Steam the cauliflower florets until very soft, then blend them with the Greek yogurt until completely smooth.
4
In a large mixing bowl, whisk together the cauliflower-yogurt puree, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper.
5
Stir the cooked pasta and shredded chicken into the sauce until every piece is thoroughly coated.
6
Fold in half of the shredded sharp cheddar cheese.
7
Transfer the mixture into a small oven-safe baking dish.
8
Top with the remaining cheddar cheese and a light dusting of smoked paprika.
9
Bake for 15 minutes or until the cheese is melted, bubbly, and slightly browned on top.