NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 lb Roma tomatoes

0.5 cup Yellow onion

3 cloves Garlic

0.5 tbsp Extra virgin olive oil

1 cup Low sodium vegetable broth

0.25 cup Fresh basil

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

  Slice the Roma tomatoes and yellow onion into halves and place them on the baking sheet along with the unpeeled garlic cloves.

• 3

  Drizzle the vegetables with olive oil and sprinkle with sea salt, black pepper, and dried oregano, tossing gently to coat.

• 4

  Roast the vegetables for 30 to 35 minutes until the tomatoes are soft and slightly charred around the edges.

• 5

  While the vegetables roast, season the chicken breast with a pinch of salt and pepper, then grill in a non-stick skillet over medium heat for 6-7 minutes per side until cooked through.

• 6

  Remove the chicken from the heat, let it rest for 5 minutes, then slice it into thin, succulent strips.

• 7

  Once the vegetables are finished, carefully squeeze the roasted garlic out of its skin and into a high-speed blender.

• 8

  Add the roasted tomatoes, onion, vegetable broth, and fresh basil to the blender and process until the soup is completely smooth and creamy.

• 9

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