NUTRITION

SERVINGS

INGREDIENTS

4 medium Roma tomatoes

3 clove Garlic

0.5 medium Yellow onion

1 tbsp Extra virgin olive oil

5 oz Chicken breast

1 cup Vegetable broth

2 tbsp Full-fat coconut milk

0.25 cup Fresh basil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Balsamic vinegar

PREPARATION

• 1

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

• 2

  Halve the Roma tomatoes and the yellow onion, then place them on the baking sheet along with the unpeeled garlic cloves.

• 3

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

• 4

  Roast for 25 to 30 minutes until the tomatoes are soft and the onions have developed a slight golden char.

• 5

  While the vegetables roast, poach or pan-sear the chicken breast until it reaches an internal temperature of 165°F, then shred it finely 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 vegetable broth, coconut milk, and fresh basil to the blender and process until the soup is completely smooth and velvety.

• 8

  Pour the soup into a bowl, stir in the shredded chicken, and finish with a drizzle of balsamic vinegar before serving.