Pan-roast Cajun chicken supremes with kale salad and honey-mustard dressing
A chicken supreme is a skin-on chicken breast that has the top of the shoulder bone left on. This helps keep the breast moist. If you can’t get hold of them, then skin-on chicken breasts will work just as well.
30 MINUTES | SERVES 2 | EASY |
chicken supremes 2 olive oil 2 tsp
cajun seasoning 2 tbsp
kale 100g, chopped, tough stalks discarded
cider vinegar 2 tsp
celery 1 stick, thinly sliced
red pepper ½, thinly sliced
cherry tomatoes 200g, halved
coriander a small bunch, chopped DRESSING
runny honey 1 tbsp
wholegrain mustard 2 tsp cider vinegar 1 tbsp
extra-virgin olive oil 1 tbsp
1 Heat the oven to 200C/fan 180C/gas 6. Coat the chicken supremes in the oil, then sprinkle over the cajun seasoning and season generously. Heat a non-stick ovenproof frying pan over a medium-high heat and fry the chicken breasts, skin-side down, for 4-5 minutes or until really crisp. Flip the breasts and put the pan into the oven for 15 minutes or until the chicken is cooked through. Remove onto a plate to rest for 5 minutes before slicing.
2 Put the kale into a bowl and add the cider vinegar and a pinch of salt. Use clean hands to massage both into the leaves. Leave for 15 minutes to soften.
3 In a small bowl, whisk together all of the dressing ingredients.
4 Add the celery, red pepper, tomatoes and coriander to the kale, then pour over the dressing and toss well. Divide between plates and serve with the chicken and any resting juices.
PER SERVING 434 kcals | fat 20.6G saturates 4.2G | carbs 17.3G | sugars 15.6G fibre 5.4G | protein 42.2G | salt 1.5G