Name: High-Protein Baked Chicken Mac & Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1.5 oz chickpea macaroni; 3.5 oz cooked chicken breast; 1 cup cauliflower florets; 0.25 cup nonfat Greek yogurt; 0.5 oz sharp cheddar cheese; 1 tbsp nutritional yeast; 2 tbsp unsweetened almond milk; 1 tsp Dijon mustard; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

474 calories

Protein: 56g; 45% of calories
Carbs: 40g; 33% of calories
Fat: 12g; 22% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of olive oil.
Bring a medium pot of salted water to a boil and cook the chickpea macaroni for 5 minutes, or until just underdone, then drain.
Steam the cauliflower florets until they are tender-crisp, which should take about 4 minutes.
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, nutritional yeast, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper until smooth.
Fold the cooked macaroni, diced chicken breast, and steamed cauliflower into the yogurt sauce until everything is evenly coated.
Transfer the mixture into the prepared baking dish and sprinkle the shredded sharp cheddar cheese over the top.
Bake for 15 minutes until the cheese is melted and bubbly with a slightly golden crust.

Nutrition

Ingredients

Instructions

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