Chicken & Vegetable Skewers

prep 10 mins cook 15 mins
  • 4 chicken thighs, skinned and boned
  • 2 tablespoons clear honey
  • 2 tablespoons mild wholegrain mustard
  • 1 courgette, cut into 8 large pieces
  • 1 carrot, cut into 8 large pieces

Cut the chicken thighs into bite-sized pieces and toss in the honey and mustard. 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.

Take 8 bamboo skewers and thread with the cooked chicken pieces and the raw vegetables.

Serve with the honey and mustard mixture for dipping. The skewers can also be refrigerated for adding to the following day's lunchbox.

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