NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 medium Roma tomatoes

0.5 medium yellow onion

3 cloves garlic

0.5 tbsp olive oil

0.5 cup cannellini beans

1 cup vegetable broth

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Roast the vegetables for 25 to 30 minutes until they are soft and slightly caramelized around the edges.

• 5

  While the vegetables roast, season the chicken breast and grill it in a pan over medium heat until cooked through, then slice into thin strips.

• 6

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

• 7

  Add the rinsed cannellini beans, vegetable broth, and fresh basil leaves to the blender.

• 8

  Blend on high speed until the soup reaches a completely smooth and velvety consistency.

• 9

  Pour the soup into a bowl and top with the sliced grilled chicken strips to serve.