Name: High-Protein Chicken Macaroni and Cheese Bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 oz raw chicken breast; 2 oz dry chickpea macaroni; 1 cup raw cauliflower florets; 0.25 cup nonfat Greek yogurt; 1 oz shredded reduced-fat cheddar cheese; 1 tbsp nutritional yeast; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp unsweetened almond milk

Nutrition

Per serving

520 calories

Protein: 57g; 42% of calories
Carbs: 50g; 37% of calories
Fat: 13g; 21% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 375°F.
Bring a medium pot of salted water to a boil and cook the dry chickpea macaroni for 5 minutes. Add the raw cauliflower florets during the last 2 minutes of boiling, then drain the mixture well.
While the pasta cooks, heat a non-stick skillet over medium heat and sauté the diced raw chicken breast with a pinch of the sea salt and black pepper until the pieces are cooked through and lightly browned.
In a mixing bowl, whisk together the nonfat Greek yogurt, half of the shredded reduced-fat cheddar cheese, nutritional yeast, garlic powder, onion powder, smoked paprika, remaining salt, pepper, and unsweetened almond milk until smooth.
Combine the cooked pasta, cauliflower, and chicken in a small oven-safe baking dish, then stir in the yogurt cheese sauce until everything is evenly coated.
Sprinkle the remaining shredded reduced-fat cheddar cheese over the top and bake for 15 minutes until the cheese is bubbly and the edges are golden.

Nutrition

Ingredients

Instructions

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