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Episode 12 - Pesto chicken + mozzarella toastie with roasted tomato + pepper soup 🍞🥣  Who doesn’t love a soup on a cold day? Bulked out with some extra protein and nutrients to keep you feeling fuller for longer ❤️ Protein 41g / Calorie 529 Recipe (Serves 1): *check link in bio for full recipe including ingredients list x  -Place the tomatoes, red pepper, and red onion on a baking tray. Toss with olive oil, smoked paprika, oregano, chilli flakes, and a pinch of salt and pepper. -Wrap the 3 unpeeled garlic cloves in foil with a tiny drizzle of oil and place them on the same tray. -Roast at 200°C for 35 minutes until softened, caramelised, and lightly charred. -Squeeze the roasted garlic from its skins into a blender. -Add the roasted vegetables, 250ml bone broth (I use @frejafoods) or chicken stock, tomato purée, basil leaves, and seamoss if using (I use @sea92__). Blend until smooth and creamy. -For extra smoothness, sieve the soup, then pour into a pan and warm gently for 2–3 minutes. Season to taste. If your tomatoes/peppers weren’t sweet, add 1 tsp honey. -Ladle into a bowl, top with fresh basil, and finish with a drizzle of olive oil and black pepper. -To make the toastie: spread pesto over both slices of bread. Add chicken breast, mozzarella, and Parmesan if you like. Brush lightly with garlic butter or spray with olive oil. Toast for 3 minutes per side on medium heat in a pan (add a lid after flipping if the cheese needs help melting). #soup #grilledcheese #chicken #highprotein #healthyrecipe
Episode 12 - Pesto chicken + mozzarella toastie with roasted tomato + pepper soup 🍞🥣 Who doesn’t love a soup on a cold day? Bulked out with some extra protein and nutrients to keep you feeling fuller for longer ❤️ Protein 41g / Calorie 529 Recipe (Serves 1): *check link in bio for full recipe including ingredients list x -Place the tomatoes, red pepper, and red onion on a baking tray. Toss with olive oil, smoked paprika, oregano, chilli flakes, and a pinch of salt and pepper. -Wrap the 3 unpeeled garlic cloves in foil with a tiny drizzle of oil and place them on the same tray. -Roast at 200°C for 35 minutes until softened, caramelised, and lightly charred. -Squeeze the roasted garlic from its skins into a blender. -Add the roasted vegetables, 250ml bone broth (I use @frejafoods) or chicken stock, tomato purée, basil leaves, and seamoss if using (I use @sea92__). Blend until smooth and creamy. -For extra smoothness, sieve the soup, then pour into a pan and warm gently for 2–3 minutes. Season to taste. If your tomatoes/peppers weren’t sweet, add 1 tsp honey. -Ladle into a bowl, top with fresh basil, and finish with a drizzle of olive oil and black pepper. -To make the toastie: spread pesto over both slices of bread. Add chicken breast, mozzarella, and Parmesan if you like. Brush lightly with garlic butter or spray with olive oil. Toast for 3 minutes per side on medium heat in a pan (add a lid after flipping if the cheese needs help melting). #soup #grilledcheese #chicken #highprotein #healthyrecipe

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