NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 medium Roma tomatoes

0.5 medium yellow onion

3 cloves garlic

0.5 tbsp extra virgin olive oil

1 cup chicken bone broth

0.25 cup fresh basil

0.25 cup Greek yogurt

0.5 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

  Place halved Roma tomatoes, onion wedges, and whole garlic cloves on the sheet, drizzling with olive oil and seasoning with sea salt and black pepper.

• 3

  Season the chicken breast with a pinch of salt and pepper and place it on the same baking sheet to roast for 20-25 minutes until the vegetables are slightly charred.

• 4

  Remove the chicken once the internal temperature reaches 165°F and set aside to rest for 5 minutes before slicing into thin strips.

• 5

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

• 6

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

• 7

  Pour the soup into a serving bowl, stir in the Greek yogurt for a creamy texture, and top with the sliced roasted chicken.