A simple dinner favourite recipe for cajun chicken with sautéed kale
2 organic chicken breasts, flattened
1 bunch kale, removed from stems
8-10 asparagus stems
1 punnet cherry tomatoes, chopped in half
1 tbsp Cajun spice
3 tbsp olive oil
Heat 1 tbsp olive oil on a non-stick grill pan on medium heat.
Add asparagus to pan and grill for 3-5 minutes on both sides, until tender. Set aside.
Whilst asparagus is cooking, marinate chicken with 2 tbsp olive oil, Cajun spice and a generous pinch of sea salt.
Add chicken to a grill pan and cook for 5-7 minutes on each side, or until cooked through.
Add kale to pan, season generously and sauté until wilted.
Sprinkle over cherry tomatoes and serve.
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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.