3 skinless chicken breast fillets, each cut into 8 pieces
1 tablespoon sunflower oil
2 tablespoons clear honey
1 tablespoon wholegrain mustard
sweetcorn and peas, to serve
Stretch each bacon rasher with the back of a knife. Cut each rasher in half and wrap around a piece of courgette. Thread on to 8 skewers, alternating the courgettes with pieces of chicken.
Place the kebabs on a foil-lined grill pan. Warm the oil, honey and mustard together in a small pan, brush over the kebabs and cook under a preheated medium grill for 10 minutes, turning occasionally and brushing with any remaining honey mixture until the bacon is crisp and the chicken is cooked. Serve with sweetcorn and peas.