NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 medium Roma tomatoes

3 cloves garlic

0.5 medium yellow onion

1 tbsp extra virgin olive oil

0.25 cup full-fat coconut milk

1 cup chicken bone broth

0.25 cup fresh basil

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F 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 peeled garlic cloves.

• 3

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

• 4

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

• 5

  While the vegetables roast, poach the chicken breast in simmering water for 12-15 minutes until fully cooked, then remove and shred with 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 bone broth, coconut milk, and fresh basil to the blender and process on high until the mixture is completely silky and smooth.

• 8

  Pour the blended soup into a medium pot over low heat and stir in the shredded chicken.

• 9

  Simmer for 5 minutes to allow the flavors to meld, then ladle into a bowl and garnish with extra basil if desired.