NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 cup roma tomatoes

0.5 cup yellow onion

2 cloves garlic

1 tbsp extra virgin olive oil

0.5 cup low-sodium chicken broth

0.5 cup plain greek yogurt

0.25 cup fresh basil leaves

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Place the halved Roma tomatoes, diced yellow onion, and peeled garlic cloves on the baking sheet, then drizzle with olive oil and sprinkle with sea salt and black pepper.

• 3

  Roast the vegetables for 25 to 30 minutes until the tomatoes are blistered and the onions are slightly caramelized.

• 4

  While the vegetables roast, poach the chicken breast in a pot of simmering water for about 12 minutes until cooked through, then shred it finely using two forks.

• 5

  Transfer the roasted tomatoes, onions, garlic, and any accumulated juices from the pan into a high-speed blender.

• 6

  Add the chicken broth and fresh basil leaves to the blender and process on high speed until the mixture is completely smooth.

• 7

  Pour the soup into a pot over low heat, then whisk in the Greek yogurt until the soup is creamy and uniform in color.

• 8

  Fold the shredded chicken into the soup and stir until heated through before serving in a warm bowl.