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 Chicken breast; 0.25 cup Plain non-fat Greek yogurt; 1 oz Sharp cheddar cheese; 0.5 cup Cauliflower florets; 1 tbsp Parmesan cheese; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 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

Baked chickpea pasta and chicken breast folded into a velvety Greek yogurt cheese sauce and topped with a golden parmesan crust.

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NUTRITION

Protein

56g

Fat

14.5g

Carbs

43.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea elbow pasta

3 oz Chicken breast

0.25 cup Plain non-fat Greek yogurt

1 oz Sharp cheddar cheese

0.5 cup Cauliflower florets

1 tbsp Parmesan cheese

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

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PREPARATION

1
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
2
Cook the chickpea pasta in boiling salted water according to package directions until al dente, then drain.
3
Steam the cauliflower florets until very tender, then finely chop or mash them to create a smooth texture for the sauce.
4
In a medium mixing bowl, whisk together the Greek yogurt, shredded sharp cheddar, garlic powder, onion powder, sea salt, and black pepper until well combined.
5
Stir the cooked pasta, chopped chicken breast, and mashed cauliflower into the yogurt mixture until everything is evenly coated.
6
Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
7
Sprinkle the top with parmesan cheese and smoked paprika for a smoky, golden finish.
8
Bake for 15 to 20 minutes until the cheese is bubbly and the edges are slightly crisp.