Ingredients
• 2 tbs linseeds (see note)
• 2 tbs sunflower seeds
• 2 tbs almonds, finely chopped
• 2 tbs pumpkin seeds (pepitas)
• 1 tbs sesame seeds
• 4 x 180g chicken breast fillets
• 2 tbs wholemeal or plain flour
• 1 egg, lightly beaten
• 500g silverbeet, stalks removed, roughly chopped
• 400g canned whole baby beetroots, cut into wedges
• 2 tbs olive oil
• 1 tbs lemon juice
Method
1. Preheat the oven to 200°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.
