NUTRITION

SERVINGS

INGREDIENTS

1 lb Roma tomatoes

5 oz Chicken breast

1 tbsp Extra virgin olive oil

0.5 medium Yellow onion

3 cloves Garlic

1 cup Chicken bone broth

0.25 cup Plain non-fat Greek yogurt

0.25 cup Fresh basil leaves

2 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Halve the Roma tomatoes and slice the onion into wedges, then place them on the baking sheet with the garlic cloves and the whole chicken breast.

• 3

  Drizzle everything with olive oil and season with sea salt and black pepper, tossing the vegetables to coat evenly.

• 4

  Roast for 20-25 minutes until the chicken is cooked through and the tomatoes are blistered and slightly charred.

• 5

  Remove the chicken from the pan and use two forks to shred it into bite-sized pieces; set aside.

• 6

  Transfer the roasted tomatoes, onions, garlic, and all the flavorful juices from the pan into a high-speed blender.

• 7

  Add the chicken bone broth and fresh basil leaves to the blender and process until the soup is completely silky and smooth.

• 8

  Pour the blended soup into a medium saucepan over medium heat, then stir in the shredded chicken and Greek yogurt.

• 9

  Warm the soup through for 3-5 minutes, then ladle into bowls and garnish with the grated parmesan cheese.