LSA chicken with beetroot and silverbeet

LSA chicken with beetroot and silverbeet
Preparation time
10 mins
Cooking time
15 mins
Easy Recipes
4 people

LSA chicken with beetroot and silverbeet.

Don’t just use LSA (linseeds, sunflower seeds and almonds) on your muesli – here it gives chicken a crunchy oven-baked crust while adding protein and healthy omega-3 fats.


LSA chicken with beetroot and silverbeet


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


  1. Preheat the oven to 200Β°C. Line a baking tray with baking paper and set aside.
  2. 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 coat.
  3. Press the chicken into the seed mixture until coated. Place on the tray and bake for 15 minutes or until cooked through.
  4. Meanwhile, cook silverbeet 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.

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