Paleo Honey Cajun Chicken with crispy kale salad !

I am in love with the Cajun seasoning !

How come no one ever told me Cajun chicken is so addictive and so good ??

If it’s difficult to find the cajun spice in your local grocery stores, here’s a quick way to make your own Cajun seasoning mix.

You’ll need:

– 3/4 tbsp paprika
– 3/4 tsp onion salt
– 3/4 tsp garlic powder
– 1/4 tsp black pepper
– 1/2 tsp cayenne pepper
– 1/4 tsp white pepper
– 1/4 tsp cumin
– 1/4 tsp thyme
– 1/8 tsp oregano

 

I call this dish the busy life-saver recipe because you can bake the ingredients in three separate trays and assemble them however and whenever you like.

Crunchy garlicky kale chips with sweet & spicy chicken and buttery soft zucchinis …..Hmm…..I’ll be sure to make this more often !!!

Should we start ?

 

Honey Cajun Chicken with Baked Crunchy Kale Salad

 

 

 

 

 

 

Print
Honey Cajun Chicken with Baked Crunchy Kale Salad
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

Paleo Honey Cajun Chicken with Baked Crunchy Kale Salad. Perfect everyday homemade paleo meal. For a faster cooking time - Bake chicken, kale, and squash in separate baking trays in the oven at the same time.

Course: Main
Servings: 4 servings
Calories: 377 kcal
Author: ChihYu
Ingredients
  • 1 lb chicken breast skinless
  • ½ lb kale leaves
  • 2 medium zucchini squash sliced to smaller chunks
  • 2 medium yellow squash sliced to smaller chunks
  • 2 tbsp chopped garlic
  • Half one whole lime juice before serving
Chicken marinate:
  • 1 tsp raw honey
  • 2 tbsp olive oil
  • 3 tbsp cajun seasoning
  • 1 ½ tsp sea salt
  • ½ tbsp ground black pepper
  • 1 tbsp garlic powder
Kale & Squash seasonings:
  • Olive oil
  • Sea salt & Black pepper to taste
  • Garlic powder
Instructions
To bake the chicken:
  1. Marinate the chicken for at least 2 hours if not overnight.
  2. Preheat the oven to 400 F. Bake first side for 20-25 minutes then turn the heat down to 380F and bake the other side for another 15 minutes.

  3. Turn the oven to boil on high for an additional 3 minutes to give a nice color touch. Check to make sure the chicken is completely cooked through. Set aside to cool.

To bake the squash:
  1. Season the squash with olive oil, sea salt and black pepper, and garlic powder. Bake at 400F for about 10 to 15 minutes. Set aside to cool.
To bake the kale:
  1. Spread the kale leaves evenly on a flat baking tray and season with salt, pepper, and olive oil. Be careful not to add too much oil or the leaves will soak in oil and won’t get crispy.
  2. Bake at 400F for about 8-10 minutes.
To assemble:
  1. Slice the chicken breast. Combine chicken, squash, crispy kale, and a touch of lime juice.

Nutrition Facts
Honey Cajun Chicken with Baked Crunchy Kale Salad
Amount Per Serving
Calories 377
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Make these for dinner !

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