Chicken and Vegetable Skewers Recipe
Ingredients
| 4 chicken thighs, skinned and boned | ||
| Clear honey | 2 Tablespoon | |
| 2 tablespoons mild wholegrain mustard | ||
| 1 courgette, cut into 8 large pieces | ||
| 1 carrot, 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.
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.
Chef
