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Chicken and Vegetable Skewers

  Chicken thighs 4 , skinned and boned
  Clear honey 2 Tablespoon
  Mild whole grain mustard 2 Tablespoon
  Courgette 1 , cut into 8 large pieces
  Carrot 1 , cut into 8 large pieces

1. The evening before, cut the thighs into bite-sized pieces and toss in the honey and mustard.
2. Arrange the chicken pieces on a baking sheet and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15 minutes until cooked through and lightly golden. Set aside and leave to cool.
3. Take 8 lollipop sticks or bamboo skewers and thread with the cooked chicken pieces and the vegetables. (If using lollipop sticks, you will need to pierce the chicken and vegetable pieces with a skewer first to make the holes.)
4. Enjoy 3 portions for dinner and refrigerate the remaining portion overnight in an airtight container. If packing into a lunchbox add a pot of the honey and mustard mixture for dipping.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 483 Calories from Fat 102

% Daily Value*

Total Fat 12 g17.9%

Saturated Fat 2.9 g14.3%

Trans Fat 0.3 g

Cholesterol 229.1 mg76.4%

Sodium 378.8 mg15.8%

Total Carbohydrates 38 g12.6%

Dietary Fiber 4.2 g16.9%

Sugars 31.3 g

Protein 58 g115.2%

Vitamin A 215.5% Vitamin C 63.5%

Calcium 8.5% Iron 22.3%

*Based on a 2000 Calorie diet

Chicken And Vegetable Skewers Recipe