NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

4 medium Roma tomatoes

0.5 medium Yellow onion

3 cloves Garlic

0.75 tbsp Olive oil

1 cup Vegetable broth

2 tbsp Greek yogurt

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).

• 2

  Halve the Roma tomatoes and the yellow onion, then place them on a large baking sheet along with the peeled garlic cloves.

• 3

  Drizzle the vegetables with olive oil and sprinkle with sea salt and black pepper.

• 4

  Roast the vegetables for 25 to 30 minutes until they are tender and have developed a slight char.

• 5

  While the vegetables roast, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred it finely using two forks.

• 6

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

• 7

  Add the vegetable broth and fresh basil to the blender and process until the mixture is completely smooth and velvety.

• 8

  Pour the soup into a serving bowl, stir in the Greek yogurt until well incorporated, and top with the warm shredded chicken.