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Honey-Mustard Chicken Kabobs

Honey-Mustard Chicken Kabobs
We like grilling because it's a no-fuss way to make a great meal. This tantalizing combination of vegetables and chicken is one we enjoy throughout the summer.
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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
  • GLAZE:
  • 3/4 cup honey
  • 1/2 cup prepared mustard
  • 1/4 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon cider vinegar

Directions

  • Cut the chicken, squash and peppers into 1-in. pieces. On four metal
  • or soaked wooden skewers, alternately thread chicken and vegetables.
  • In a small saucepan, combine glaze ingredients; bring to a boil. Boil
  • for 1 minute or until thickened.
  • 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.
  • Yield: 4 servings.
© Taste of Home 2013

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Honey-Mustard Chicken Kabobs (continued)

Nutrition Facts: 1 serving (2 each) equals 434 calories, 4 g fat (1 g saturated fat), 63 mg cholesterol, 863 mg sodium, 76 g carbohydrate, 8 g fiber, 30 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013