Honey Mustard Chicken & Vegetable Kabobs

• 2 cup diced chicken breast
• 2 tbsp clear honey
• 2 tsp wholegrain mustard
• 1 cup green bell pepper, cubed
• 1 cup yellow bell pepper, cubed
• 1 cup red bell pepper, cubed
• 1 yellow onion, peeled and chopped into 1 inch squares
• 1 cup cherry tomatoes
• 1 cup small white (closed cup) mushrooms
• 3 tbsp clear honey
• 1 tbsp wholegrain mustard
• 1 tbsp olive oil

1. Soak 8 skewers in water.
2. Mix marinade ingredients then stir into the chicken, cover with plastic wrap and refridgerate for 1 - 4 hours
3. Heat the broiler
4. Prepare the broiler pan, by taking out the rack and lining the pan with foil.
5. Skewer the veg and chicken alternately on the skewers.
6. I like to start with a piece of pepper as it holds well and stops the other bits and bobs from moving.
7. Carry on until all the ingredients are used up.
8. Mix the glaze ingredients and brush it onto the veggies.
9. Cook under the broiler for 20-25 minutes, turning them three or four times during cooking.
10. Allow to rest/cool for a few minutes before serving.
11. Makes 8 kabobs.

chicken breast, honey, wholegrain mustard, green bell pepper, yellow bell pepper, red bell pepper, yellow onion, cherry tomatoes, white, honey, wholegrain mustard, olive oil

Taken from cookpad.com/us/recipes/357387-honey-mustard-chicken-vegetable-kabobs (may not work)