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Chicken And Vegetable Skewers

Ingredients
  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
Directions

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

Cuisine: 
American
Method: 
Baked
Ingredient: 
Vegetable

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