NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

½ cup Zucchini

½ cup Red Bell Pepper

¼ medium Onion

1 cup Low-Sodium Chicken Broth

¼ cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Chop the carrot, zucchini, red bell pepper, and onion into bite-sized pieces. Place them on a baking sheet and drizzle with olive oil. Toss to coat evenly.

• 3

  Roast the vegetables in the oven for about 20 minutes until tender and slightly caramelized.

• 4

  While the vegetables roast, season the chicken breast with a pinch of salt and pepper. In a medium pot, heat a small splash of olive oil over medium heat and add the minced garlic. Sauté briefly until fragrant.

• 5

  Add the chicken breast to the pot and sear on each side until lightly browned, about 2-3 minutes per side.

• 6

  Pour in the low-sodium chicken broth and bring the mixture to a simmer. Reduce heat and let simmer for about 10 minutes until the chicken is cooked through.

• 7

  Remove the chicken breast from the broth and shred or dice it into bite-sized pieces.

• 8

  Return the chopped chicken to the pot along with the roasted vegetables. Stir in the nonfat Greek yogurt to create a creamy consistency.

• 9

  Heat gently for a few more minutes ensuring the soup is warmed through. Adjust seasoning with salt and pepper as needed.

• 10

  Serve hot and enjoy your nourishing, creamy chicken and roasted vegetable soup.