NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup cherry tomatoes

0.5 cup yellow onion

2 clove garlic

1 tbsp olive oil

0.25 cup greek yogurt

0.5 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 (200°C) and line a large baking sheet with parchment paper.

• 2

  Toss the cherry tomatoes, chopped yellow onion, and whole garlic cloves with olive oil, sea salt, and black pepper directly on the baking sheet.

• 3

  Roast the vegetables for 20 to 25 minutes until the tomatoes have blistered and the onions are slightly charred and sweet.

• 4

  While the vegetables roast, season the chicken breast with a pinch of salt and pepper and grill or pan-sear over medium heat until the internal temperature reaches 165°F.

• 5

  Let the chicken rest for 5 minutes before slicing it into thin, bite-sized strips.

• 6

  Transfer the roasted vegetables and any accumulated juices into a high-speed blender along with the vegetable broth and fresh basil.

• 7

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

• 8

  Pour the soup into a bowl and stir in the Greek yogurt until fully incorporated and creamy.

• 9

  Top the soup with the sliced grilled chicken and garnish with additional fresh basil leaves before serving.