A grey background with two white plates topped with green salad leaves, halved tomatoes and slices of cooked chicken

Cajun chicken supreme

  • serves 2
  • Easy

Pep-up chicken supremes with a spicy cajun seasoning, then serve with a dressed kale salad and honey-mustard dressing for a speedy, low-calorie dinner


Chicken supremes are skin-on chicken breasts with the top of the shoulder bone left on – this helps keep the chicken moist. If you can’t get hold of them, chicken breasts will work just as well.

Try this Cajun-style twist on a chicken supreme, then check out our Cajun chicken wraps, cumin chicken, healthy chicken stir-fry and more healthy chicken breast recipes.



  • 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


  • runny honey 1 tbsp
  • wholegrain mustard 2 tsp
  • cider vinegar 1 tbsp
  • extra-virgin olive oil 1 tbsp


  • Step 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.

  • Step 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.

  • Step 3

    In a small bowl, whisk together all of the dressing ingredients.

  • Step 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.

Try more healthy chicken recipes

Healthy Curry Chicken Saag Recipe

Nutritional Information

  • Kcals 434
  • Fat 20.6g
  • Saturates 4.2g
  • Carbs 17.3g
  • Sugars 15.6g
  • Fibre 5.4g
  • Protein 42.2g
  • Salt 1.5g