NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 lb Roma tomatoes

2 cloves Garlic

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Chicken bone broth

0.25 cup Fresh basil leaves

2 tbsp Plain Greek yogurt

1 slice Sprouted grain bread

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Slice the Roma tomatoes in half lengthwise and place them on a large baking sheet along with the peeled garlic cloves.

• 3

  Drizzle the tomatoes and garlic with olive oil, then sprinkle with sea salt and black pepper.

• 4

  Roast the vegetables for 30 minutes until the tomatoes are collapsed and slightly charred around the edges.

• 5

  While the tomatoes roast, poach the chicken breast in simmering water for 12-15 minutes until fully cooked, then shred it finely with two forks.

• 6

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

• 7

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

• 8

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

• 9

  Serve immediately with a toasted slice of sprouted grain bread for dipping.