NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cup Roma tomatoes

0.5 cup white onion

3 cloves garlic

1 tbsp olive oil

0.5 cup Greek yogurt

1 cup chicken broth

0.25 cup fresh basil

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Halve the Roma tomatoes and roughly chop the onion, then place them on the baking sheet with the whole garlic cloves.

• 3

  Drizzle the vegetables with olive oil and sprinkle with sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the vegetables for 25-30 minutes until they are tender and slightly charred around the edges.

• 5

  While the vegetables roast, poach the chicken breast in simmering water for 12-15 minutes until cooked through, then shred it using two forks.

• 6

  Transfer the roasted tomatoes, onion, and garlic into a high-speed blender, ensuring you include any juices from the pan.

• 7

  Add the chicken broth and fresh basil to the blender and process until the soup is completely smooth.

• 8

  Pour the blended soup into a pot over low heat and stir in the Greek yogurt until fully incorporated and creamy.

• 9

  Fold the shredded chicken into the soup, heat until warmed through, and serve immediately.