Name: High-Protein Baked Chickpea Mac and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz dry chickpea pasta; 3 oz cooked shredded chicken breast; 0.25 cup cauliflower florets; 2 tbsp plain Greek yogurt; 0.75 oz sharp cheddar cheese; 1 tbsp unsweetened almond milk; 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

High-Protein Baked Chickpea Mac and Cheese

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 Chickpea Mac and Cheese

Tender chickpea pasta and shredded chicken baked in a creamy, golden Greek yogurt and sharp cheddar sauce for a comforting, protein-packed meal.

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NUTRITION

Protein

49.1g

Fat

13.6g

Carbs

38.4g

SERVINGS

1 serving

INGREDIENTS

2 oz dry chickpea pasta

3 oz cooked shredded chicken breast

0.25 cup cauliflower florets

2 tbsp plain Greek yogurt

0.75 oz sharp cheddar cheese

1 tbsp unsweetened almond milk

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 for 2 minutes less than the package directions to keep it al dente, then drain.
3
Steam the cauliflower florets until very tender, then finely chop them into rice-sized pieces.
4
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, sea salt, and black pepper until smooth.
5
Fold the cooked pasta, shredded chicken, chopped cauliflower, and half of the shredded cheddar cheese into the yogurt mixture.
6
Transfer the mixture to a small individual-sized baking dish and top with the remaining cheddar cheese and a sprinkle of smoked paprika.
7
Bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbling.