NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 medium roma tomatoes

0.5 medium yellow onion

3 cloves garlic

1 tbsp extra virgin olive oil

1 cup low-sodium chicken broth

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the Roma tomatoes and yellow onion into halves and place them on the baking sheet along with the unpeeled garlic cloves.

• 3

  Drizzle the vegetables with extra virgin olive oil and sprinkle with sea salt, black pepper, and dried oregano.

• 4

  Roast the vegetables for 25 to 30 minutes until the tomatoes are soft and slightly charred on the edges.

• 5

  While the vegetables roast, poach the chicken breast in simmering water for 12-15 minutes until the internal temperature reaches 165°F, then shred it with two forks.

• 6

  Remove the roasted vegetables from the oven, squeeze the softened garlic out of its skin, and transfer everything to a high-speed blender.

• 7

  Add the chicken broth and fresh basil to the blender, then process on high until the soup is completely smooth and creamy.

• 8

  Pour the soup into a bowl and stir in the shredded chicken before serving hot.