NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

0.5 tbsp olive oil

1 cup vegetable broth

2 tbsp full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into uniform 1-inch cubes for even roasting.

• 3

  Toss the sweet potato cubes on the baking sheet with olive oil, sea salt, black pepper, and smoked paprika.

• 4

  Roast for 25 minutes or until the sweet potatoes are fork-tender and slightly caramelized on the edges.

• 5

  While the potatoes roast, poach the chicken breast in a small pot of simmering water for 12-15 minutes until the internal temperature reaches 165°F.

• 6

  Remove the chicken from the water and use two forks to shred it into fine, bite-sized pieces.

• 7

  Place the roasted sweet potatoes into a high-speed blender along with the vegetable broth, garlic powder, and coconut milk.

• 8

  Blend on high speed for 60 seconds until the consistency is completely velvety and smooth.

• 9

  Pour the warm soup into a serving bowl and stir in the shredded chicken until well combined.