NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 cup roma tomatoes

1 tbsp olive oil

0.5 cup yellow onion

3 clove garlic

1 cup chicken broth

0.25 cup greek yogurt

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Halve the Roma tomatoes and place them on the baking sheet with the peeled garlic cloves.

• 3

  Drizzle the tomatoes and garlic with half of the olive oil and season with the sea salt and black pepper.

• 4

  Roast for 25 to 30 minutes until the tomatoes are soft and have developed a slight char.

• 5

  While the vegetables roast, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred it using two forks.

• 6

  In a medium pot, sauté the diced yellow onion in the remaining olive oil over medium heat until translucent and fragrant.

• 7

  Add the roasted tomatoes, garlic, and chicken broth to the pot and simmer gently for 10 minutes to meld the flavors.

• 8

  Use an immersion blender to puree the soup directly in the pot until it reaches a smooth, velvety consistency.

• 9

  Stir in the shredded chicken and Greek yogurt, heating through for 2 minutes without letting the soup reach a boil.

• 10

  Divide into bowls and garnish with freshly chopped basil before serving.