NUTRITION

SERVINGS

INGREDIENTS

2 cups Roma tomatoes

0.5 cup Yellow onion

3 cloves Garlic

4 oz Chicken breast

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Chicken bone broth

0.25 cup Low-fat cottage cheese

0.25 cup Fresh basil leaves

PREPARATION

• 1

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

• 2

  Place the halved Roma tomatoes, chopped yellow onion, peeled garlic cloves, and the chicken breast onto the baking sheet.

• 3

  Drizzle the olive oil over the vegetables and chicken, then season evenly with sea salt and black pepper.

• 4

  Roast for 20 to 25 minutes until the chicken is cooked through and the tomatoes are blistered and caramelized.

• 5

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

• 6

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

• 7

  Add the chicken bone broth, cottage cheese, and fresh basil leaves to the blender.

• 8

  Blend on high speed for 60 seconds until the soup is completely smooth, silky, and vibrant.

• 9

  Pour the soup into a bowl and stir in the shredded chicken before serving warm.