NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup low-fat cottage cheese

2 cup Roma tomatoes

1 cup chicken bone broth

1 tbsp extra virgin olive oil

2 clove garlic

0.25 cup fresh basil

0.25 cup yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Place the halved Roma tomatoes, diced yellow onion, and peeled garlic cloves on the baking sheet.

• 3

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

• 4

  Roast the vegetables for 25 to 30 minutes until the tomatoes are blistered and the onions are slightly caramelized.

• 5

  While the vegetables roast, pan-sear the chicken breast in a skillet over medium heat for 6-7 minutes per side until the internal temperature reaches 165°F, then slice into thin strips.

• 6

  Transfer the roasted vegetables and any juices from the pan into a high-speed blender along with the chicken bone broth, cottage cheese, and fresh basil.

• 7

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

• 8

  Pour the soup into a bowl and top with the sliced grilled chicken and an extra sprig of fresh basil before serving.