Name: LSA chicken with beetroot and silverbeet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 40.00 ml linseeds (see note); 40.00 ml sunflower seeds; 40.00 ml almonds, finely chopped; 40.00 ml pumpkin seeds (pepitas); 12.00 gm sesame seeds; 4 x 180g chicken breast fillets; 40.00 ml wholemeal or plain flour; 1 egg, lightly beaten; 500g silverbeet, stalks removed, roughly chopped; 400g canned whole baby beetroots, cut into wedges; 36.40 gm olive oil; 21.00 gm lemon juice

LSA chicken with beetroot and silverbeet

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Upgrade your chicken by coating it with a crunchy crust of LSA mix for added protein and omega-3 goodness while baking.

Ingredients:

40.00 ml linseeds (see note)
40.00 ml sunflower seeds
40.00 ml almonds, finely chopped
40.00 ml pumpkin seeds (pepitas)
12.00 gm sesame seeds
4 x 180g chicken breast fillets
40.00 ml wholemeal or plain flour
1 egg, lightly beaten
500g silverbeet, stalks removed, roughly chopped
400g canned whole baby beetroots, cut into wedges
36.40 gm olive oil

Instructions:

Preheat your oven to a toasty 200°C while lining a baking tray with parchment paper.
Mix together the linseeds, sunflower seeds, almonds, pumpkin seeds, and sesame seeds in a bowl, then spread onto a plate. Coat the chicken in flour and then dip it into the beaten egg for a nice coating.
Coat the chicken generously with the seed mixture, then transfer to a baking tray. Bake for 15 minutes or until fully cooked.
Boil silverbeet in salted water for 3 minutes until wilted. Drain, toss with beetroot, oil, and lemon juice, and serve with the chicken.

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