NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 medium roma tomatoes

0.5 medium yellow onion

3 cloves garlic

1 tbsp extra virgin olive oil

1 cup low-sodium chicken broth

0.25 cup fresh basil

0.25 cup plain greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Halve the Roma tomatoes and the onion, then place them on the baking sheet along with the garlic cloves and the chicken breast.

• 3

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

• 4

  Roast in the oven for 25 to 30 minutes until the tomatoes are slightly charred and the chicken reaches an internal temperature of 165°F.

• 5

  Remove from the oven and transfer the chicken to a cutting board to shred with two forks; set aside.

• 6

  Place the roasted tomatoes, onion, and peeled garlic cloves into a high-speed blender with the chicken broth and fresh basil.

• 7

  Blend on high until the soup is completely smooth and reaches a velvety consistency.

• 8

  Pour the soup into a bowl, stir in the shredded chicken, and top with a dollop of Greek yogurt before serving.