Sunday, March 31, 2013

LSA chicken with beetroot and silverbeet recipe

LSA chicken with beetroot and silverbeet
LSA chicken with beetroot and silverbeet

Serves 4

LSA chicken with beetroot and silverbeet ingredients: 2 tbs linseeds. 2 tbs sunflower seeds. 2 tbs almonds, finely chopped. 2 tbs pumpkin seeds (pepitas). 2 tbs sesame seeds. 4 x 180g chicken breast fillets. 2 tbs wholemeal or plain flour. 1 egg, lightly beaten. 500g sliverbeet, stalks removed, roughly chopped. 400g canned whole baby beetroots, cut into wedges. 2 tbs olive oil. 1 tbs lemon juice

LSA chicken recipe: Preheat the oven to 200C. Line a baking tray with baking paper and set aside. Combine the linseeds, sunflower seeds, almonds, pumpkin seeds and sesame seeds, then transfer to a plate. Dust chicken in flour, then dip in the beaten egg to coated. Place on the tray and bake for 15 minutes or until cooked through. Meanwhile, cook sliverbeet in a pan of boiling, salted water for 3 minutes or until wilted. Drain, then toss with the beetroot, oil and lemon juice, then serve with the chicken. By then, the LSA chicken is ready. * Linseeds are available from health food shops and in the health food aisle of selected supermarkets