NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup Greek yogurt

2 cup Roma tomatoes

0.25 cup yellow onion

2 clove garlic

1 tbsp olive oil

1 cup chicken broth

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Halve the Roma tomatoes and place them on a baking sheet with the chopped onion and garlic cloves.

• 3

  Drizzle the vegetables with olive oil and roast for 25-30 minutes until the tomatoes are soft and slightly charred.

• 4

  While vegetables roast, poach or pan-sear the chicken breast until it reaches an internal temperature of 165°F, then shred it into small pieces.

• 5

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

• 6

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

• 7

  Pour the soup into a medium pot over low heat.

• 8

  Stir in the shredded chicken and Greek yogurt, whisking gently until the soup is creamy and heated through.

• 9

  Season with sea salt and black pepper, then serve warm.