Protein & Spring Veggie Medley Casserole


5 carrots 8 asparagus

5 radishes 10 baby potatoes

½ cup olive oil

2 cloves garlic (minced)

1/3 cup ground sage

1/3 cup paprika

½ cup fresh rosemary

1/8 cup black ground pepper

2 pieces of bacon (cut into small slices)

1 pound chicken breast

¼ stick of butter

Prep Time :10 minutes 

Cook Time : 30 minutes

Total Time : 40 minutes


Preheat oven to 425 degrees Dice all of the veggies, sprinkle with olive oil, sea salt, and thyme and set aside Cut chicken breast into small chunks and marinade with olive oil, pepper, sage, sea salt, and pepper, then set aside Lightly sautee bacon with butter, sea salt, and paprika Add ingredients onto large baking tray and bake for 40 minutes

Note: We used the homemade dressing from week – January 7, 2019 – creamy garlic, rosemary, and basil

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