Cajun-Spiced Chicken with Sautéed Kale

A simple family favourite of mine that takes less than half an hour to whip up! Using spices (like this divine Cajun spice) and a high-quality non-stick pan when cooking are great ways to add lots of flavour without any extra oils or nasties! I love this Neoflam Grill Pan, from the new MyPan collection, which is naturally non-stick, 100% toxin free and so easy to clean. Plus the handle is detachable, so if dinner’s running a little late, I can pop the pan in the oven to keep it warm! I hope you try and love this simple dinner idea xx


Cajun-Spiced Chicken with Sautéed Kale


Serves: 2



  • 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
  • Sea salt




  1. Heat 1 tbsp olive oil on a non-stick grill pan on medium-heat (I use Neoflam’s Grill Pan from the MyPan Collection).
  2. Add asparagus to pan and grill for 3-5 minutes on both sides, until tender. Set aside.
  3. Whilst asparagus is cooking, marinade chicken with 2 tbsp olive oil, Cajun spice and a generous pinch of sea salt.
  4. Add chicken to Grill Pan and cook for 5-7 minutes on each side, or until cooked through.
  5. Add kale to pan, season generously and sauté until wilted.
  6. Sprinkle over cherry tomatoes and serve.


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