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.