NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast (170g)

1.5 cups Cauliflower (150g)

1 medium Potato (150g)

3 cloves Garlic

1 cup Low Sodium Chicken Broth

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

1/2 tsp Thyme

Salt & Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F. Toss the garlic cloves with olive oil and a pinch of salt on a small piece of foil. Roast in the oven for about 10-12 minutes until soft and golden.

• 2

  While the garlic is roasting, chop the cauliflower and potato into even pieces. Season the chicken breast lightly with salt, pepper, and thyme.

• 3

  In a medium pot, add the chicken broth and bring it to a simmer. Add the chopped potato and cauliflower, and cook until both are tender, about 15 minutes.

• 4

  Meanwhile, grill or pan-sear the chicken breast over medium heat until cooked through, about 6-7 minutes per side. Once done, shred the chicken into bite-sized pieces.

• 5

  Add the roasted garlic into the pot. Use an immersion blender to blend the soup until smooth while leaving some texture, or blend in batches.

• 6

  Stir in the unsweetened almond milk and shredded chicken. Heat through for another 2-3 minutes. Adjust seasoning with salt and pepper.

• 7

  Serve warm, garnished with a sprinkle of thyme or freshly ground pepper if desired.