Heat 1 tbsp olive oil on a non-stick grill pan on medium-heat (I use Neoflam’s Grill Pan from the MyPan Collection).

Add asparagus to pan and grill for 3-5 minutes on both sides, until tender. Set aside.

Whilst asparagus is cooking, marinade chicken with 2 tbsp olive oil, Cajun spice and a generous pinch of sea salt. Add chicken to Grill Pan and cook for 5-7 minutes on each side, or until cooked through.

Add kale to pan, season generously and sauté until wilted. Sprinkle over cherry tomatoes and serve