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.
Marinate the chicken for at least 2 hours if not overnight.
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.
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:
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:
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.
Bake at 400F for about 8-10 minutes.
To assemble:
Slice the chicken breast. Combine chicken, squash, crispy kale, and a touch of lime juice.