Honey-Mustard Chicken Kabobs

• 4 boneless skinless chicken breast halves (4 ounces each)
• 4 small zucchini
• 4 small yellow squash
• 2 medium sweet red peppers
• 4 ounces small fresh mushrooms
• Hot cooked rice, optional
• 3/4 cup honey
• 1/2 cup prepared mustard
• 1/4 cup water
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 1 tablespoon cider vinegar

1. Cut the chicken, squash and peppers into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread chicken and vegetables.
2. In a small saucepan, combine glaze ingredients; bring to a boil. Boil for 1 minute or until thickened.
3. Grill kabobs over hot heat for 10 minutes, turning often. Brush with glaze; grill 5 minutes more or until the chicken is no longer pink and vegetables are tender. Serve over rice if desired.

chicken breast halves, zucchini, yellow squash, sweet red peppers, mushrooms, rice, honey, mustard, water, soy sauce, cornstarch, cider vinegar

Taken from www.tasteofhome.com/recipes/honey-mustard-chicken-kabobs/ (may not work)