Recipes
Recipes
Sriracha Honey Barbecue Chicken
by Kellyann Petrucci
on May 18 2026
Serves: 4 Prep time: 10 minutes Cook time: 20 minutes
Ingredients:1 LB chicken breasts
¼ C Primal Kitchen BBQ sauce
4 TBS olive oil
1 TBS apple cider vinegar
1 TBS honey
1 TBS Dr. Kellyann Sriracha Chicken Bone Broth
½ TSB sea salt
¼ tsp black pepper
2 TBS green onion, diced
Directions:
Prepare the marinade by adding BBQ sauce, olive oil, apple cider vinegar, honey, Dr. Kellyann Sriracha Chicken Bone Broth, sea salt, black pepper, and green onions to a mixing bowl and whisking until well combined. Option to reserve 1-2 TBS of marinade for drizzle at the end.
Pour marinade over chicken breasts and refrigerate for at least 30 minutes.
Grill chicken breasts over medium heat for 5-8 minutes per side, depending on thickness, or until the internal temperature reaches 165°F (74°C).
Serve drizzled with extra marinade and green onion and enjoy!
Recipes
by Kellyann Petrucci
on May 18 2026
Serves: 4-6 Prep time: 15 minutes Cook time: 30 minutes
Ingredients:
4 C baby yellow potatoes, quartered
1/3 C olive oil
4 TBS red wine vinegar
1 TBS Dijon mustard
2 garlic cloves, chopped
1 lemon, juiced
¼ C parsley, chopped
¼ C dill, chopped
½ tsp sea salt
¼ tsp black pepper
1 TBS Dr. Kellyann's Greek Lemon Chicken Bone Broth powder
½ C red onion, diced
½ small cucumber, diced
½ C cherry tomatoes, halved
⅓ C Kalamata olives, pitted
Directions:
Boil potatoes until tender; you should be able to pierce them easily with a fork (about 15-20 minutes). Drain and allow it to cool.
In the meantime, prepare the dressing by adding olive oil, red wine vinegar, Dijon mustard, garlic, lemon juice, parsley, dill, sea salt, black pepper, and Dr. Kellyann's Greek Lemon Chicken Bone Broth powder to a jar.
Cover the jar with a lid and shake until everything is mixed. It should form a salad dressing consistency. Add more olive oil if needed.
In a mixing bowl, add cooled potatoes, onion, cucumber, olives, and tomatoes, then coat with dressing.
Toss everything until well coated.
Serve, garnished with extra fresh chopped herbs.
Recipes
High-Protein Mexican Street Corn Dip
by Kellyann Petrucci
on May 18 2026
Ingredients:
3 C grilled sweet corn, shaved (about 6 ears)
3 TBS olive oil
½ C red onion, diced
2 cloves garlic, chopped
1 TBS jalapeño, seeds removed & diced
1 TBS chili powder
½ tsp sea salt
1 TBS Dr. Kellyann Mexican Tortilla Bone Broth Powder
1 lime, juiced
½ C Greek yogurt
1 C cottage cheese
2 TBS cilantro, chopped
Directions:
Lightly brush sweet corn with 1 TBS olive oil and grill over medium heat for 1-2 minutes per side, until slightly charred.
Remove from the grill and allow to cool, then shave the sweet corn into a mixing bowl, set aside.
In a skillet over medium heat, add 2 TBS olive oil, onion, garlic, jalapeño, bone broth and seasonings, then sauté for 3-4 minutes, stirring frequently, until the veggies are tender and the onions are translucent.
Remove from the heat and add the corn.
Add lime, Greek yogurt, cottage cheese, and mix until well combined.
Fold in cilantro and serve garnished with extra seasoning, and enjoy with gluten-free tortilla chips, sliced cucumbers, or carrots.
