Steps to Prepare Quick Honey Mustard Chicken & Vegetable Kabobs

Hey everyone, hope you're having an incredible day today. Today, we're going to make a special dish, Easiest Way to Make Super Quick Homemade Honey Mustard Chicken & Vegetable Kabobs. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Honey Mustard Chicken & Vegetable Kabobs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Honey Mustard Chicken & Vegetable Kabobs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few components. You can cook Honey Mustard Chicken & Vegetable Kabobs using 15 ingredients and 10 steps. Here is how you cook it.

Love honey mustard. Such a great combination....and combinations are what we have here. My daughter only wanted chicken and tomato, and I forgot the mushrooms, but that's all good. These kabobs are easy-going! (They are also low sodium)

Ingredients and spices that need to be Take to make Honey Mustard Chicken & Vegetable Kabobs:

1. 2 cup diced chicken breast
2. Marinade
3. 2 tbsp clear honey
4. 2 tsp wholegrain mustard
5. Vegetables
6. 1 cup green bell pepper, cubed
7. 1 cup yellow bell pepper, cubed
8. 1 cup red bell pepper, cubed
9. 1 yellow onion, peeled and chopped into 1 inch squares
10. 1 cup cherry tomatoes
11. 1 cup small white (closed cup) mushrooms
12. Glaze
13. 3 tbsp clear honey
14. 1 tbsp wholegrain mustard
15. 1 tbsp olive oil

Instructions to make to make Honey Mustard Chicken & Vegetable Kabobs

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. I like to start with a piece of pepper as it holds well and stops the other bits and bobs from moving.
6. Carry on until all the ingredients are used up.
7. Mix the glaze ingredients and brush it onto the veggies.
8. Cook under the broiler for 20-25 minutes, turning them three or four times during cooking.
9. Allow to rest/cool for a few minutes before serving.
10. Makes 8 kabobs.

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