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Ingredients

  • 2 cups Chicken Bone Broth
  • 1/2 cup millet
  • Celtic or pink Himalayan salt
  • 1/2 cup fresh cilantro or parsley, chopped, plus more for garnish
  • 1/3 cup pecans, chopped
  • 4 unsweetened dried apricot halves or 1 fresh apricot, chopped
  • 2 dried figs or 1 fresh fig, chopped
  • 1/2 shallot, finely chopped
  • 1/2 teaspoon ras el hanout (Moroccan seasoning)
  • 4 boneless, skinless chicken breasts (4–5 ounces each)
  • Freshly ground black pepper
  • 1 Tablespoon olive oil

📷MITCH MANDEL

Adapted from Dr. Kellyann’s Bone Broth Cookbook
Via rodalewellness.com