YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Creamy Broccoli Soup
Grilled chicken breast served alongside a puréed broccoli and coconut milk soup, accompanied by a side of fresh, tart raspberries.
INGREDIENTS
5.6 ounces Chicken Breast
2.2 cups Broccoli florets
0.3 cup chopped Onion
1 teaspoon Olive Oil
0.25 cup Light Coconut Milk
1 cup Vegetable Broth
0.5 cup fresh Raspberries
PREPARATION
Heat olive oil in a medium pot over medium heat and sauté the chopped onions until translucent.
Add the broccoli florets and vegetable broth to the pot, bringing the mixture to a boil.
Reduce heat and simmer for about 10 minutes or until the broccoli is very tender.
While the soup simmers, season the chicken breast with salt and pepper and grill over medium-high heat for 6-7 minutes per side until cooked through.
Once the broccoli is soft, stir in the light coconut milk and use an immersion blender to purée the soup until smooth and velvety.
Slice the grilled chicken and serve it alongside a warm bowl of the soup.
Enjoy the fresh raspberries on the side as a bright, tart palate cleanser.