NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cup Roma tomatoes

0.5 medium Yellow onion

3 clove Garlic cloves

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Chicken bone broth

0.25 cup Fresh basil

0.25 cup Plain Greek yogurt

PREPARATION

• 1

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

• 2

  Place the halved Roma tomatoes, onion wedges, and peeled garlic cloves on the sheet. Drizzle with olive oil and sprinkle with sea salt and black pepper.

• 3

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

• 4

  While the vegetables roast, cook the chicken breast by poaching or pan-searing until it reaches an internal temperature of 165°F, then shred it finely with two forks.

• 5

  Transfer the roasted vegetables and all their juices into a high-speed blender. Add the chicken bone broth and fresh basil leaves.

• 6

  Blend on high until the mixture is completely smooth and creamy.

• 7

  Pour the blended soup into a medium saucepan over low heat. Stir in the shredded chicken and the Greek yogurt, whisking until the yogurt is fully incorporated and the soup is heated through.

• 8

  Garnish with additional fresh basil and serve warm.