Broccoli Macaroni and Cheese Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Broccoli Macaroni and Cheese Bake

YOUR SOLIN GENERATED RECIPE

Broccoli Macaroni and Cheese Bake

Tender chickpea pasta and roasted broccoli florets folded into a creamy, protein-packed cheese sauce and baked until bubbling and golden.

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NUTRITION

553kcal
Protein
56.9g
Fat
15.6g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea macaroni pasta

3.5 oz Chicken breast

1 cup Broccoli florets

0.25 cup Plain non-fat Greek yogurt

0.5 oz 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 tsp Olive oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the chickpea pasta in boiling water according to package directions, but drain it 1 minute early to keep it al dente.

  • 3

    Toss the broccoli florets with olive oil and a pinch of salt, then roast or lightly steam until they are bright green and slightly tender.

  • 4

    Season the chicken breast with salt and pepper, cook thoroughly in a skillet, and then dice or shred into bite-sized pieces.

  • 5

    In a medium mixing bowl, whisk together the Greek yogurt, nutritional yeast, garlic powder, onion powder, and half of the shredded cheddar cheese.

  • 6

    Add the cooked pasta, chicken, and broccoli to the bowl with the yogurt sauce and stir until everything is evenly coated.

  • 7

    Transfer the mixture into a small oven-safe baking dish and sprinkle the remaining cheddar cheese over the top.

  • 8

    Bake for 10-15 minutes until the cheese is melted and the edges of the pasta bake are golden and bubbling.

Broccoli Macaroni and Cheese Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Broccoli Macaroni and Cheese Bake

YOUR SOLIN GENERATED RECIPE

Broccoli Macaroni and Cheese Bake

Tender chickpea pasta and roasted broccoli florets folded into a creamy, protein-packed cheese sauce and baked until bubbling and golden.

NUTRITION

553kcal
Protein
56.9g
Fat
15.6g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea macaroni pasta

3.5 oz Chicken breast

1 cup Broccoli florets

0.25 cup Plain non-fat Greek yogurt

0.5 oz 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 tsp Olive oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the chickpea pasta in boiling water according to package directions, but drain it 1 minute early to keep it al dente.

  • 3

    Toss the broccoli florets with olive oil and a pinch of salt, then roast or lightly steam until they are bright green and slightly tender.

  • 4

    Season the chicken breast with salt and pepper, cook thoroughly in a skillet, and then dice or shred into bite-sized pieces.

  • 5

    In a medium mixing bowl, whisk together the Greek yogurt, nutritional yeast, garlic powder, onion powder, and half of the shredded cheddar cheese.

  • 6

    Add the cooked pasta, chicken, and broccoli to the bowl with the yogurt sauce and stir until everything is evenly coated.

  • 7

    Transfer the mixture into a small oven-safe baking dish and sprinkle the remaining cheddar cheese over the top.

  • 8

    Bake for 10-15 minutes until the cheese is melted and the edges of the pasta bake are golden and bubbling.