NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

4 medium Roma tomatoes

0.25 cup Greek yogurt

1 tbsp Olive oil

0.5 cup Low-sodium chicken broth

0.25 cup Fresh basil

2 cloves Garlic

0.5 medium Yellow onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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 half of the olive oil and sprinkle with half of the sea salt and black pepper.

• 4

  Roast the vegetables for 25 to 30 minutes until they are soft and the tomato skins are slightly charred.

• 5

  While the vegetables roast, season the chicken breast with the dried oregano and the remaining sea salt and black pepper.

• 6

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for about 6 minutes per side until fully cooked.

• 7

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

• 8

  Add the chicken broth, fresh basil, and Greek yogurt to the blender and process until the soup is completely smooth and creamy.

• 9

  Slice the cooked chicken breast into thin strips.

• 10

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