NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 whole Roma tomatoes

0.5 cup cannellini beans

1 tbsp extra virgin olive oil

0.25 cup yellow onion

2 cloves garlic

1 cup vegetable broth

0.25 cup fresh basil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Slice the Roma tomatoes in half and place them on the baking sheet along with the diced yellow onion and smashed garlic cloves.

• 3

  Drizzle the vegetables with 0.5 tablespoon of olive oil and sprinkle with half of the sea salt, black pepper, and dried oregano.

• 4

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

• 5

  While the vegetables roast, season the chicken breast with the remaining salt, pepper, and oregano, then grill in a pan with the remaining 0.5 tablespoon of olive oil over medium heat until the internal temperature reaches 165°F.

• 6

  Transfer the roasted tomatoes, onions, 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 to the blender.

• 8

  Blend on high speed for 60 seconds until the soup is completely smooth and velvety in texture.

• 9

  Slice the grilled chicken breast into thin strips.

• 10

  Pour the hot soup into a bowl and top with the sliced chicken breast and an extra leaf of fresh basil if desired.