Wednesday, December 29, 2010

Honey Mustard Chicken Kabobs

Jacob loves eating things on a stick, so kabobs are a great way to get him to eat his meat and vegetables.  Last night, I made kabobs in the broiler.  The chicken, onion, mushroom, and bell pepper went great with rice and honey mustard.  We decided this would go well with just about any sauce.  I plan to make it again and experiment.

Here is how I made it last night:

1/4 cup honey mustard, plus more for serving (not dressing, just "honey mustard")
3 Tab lemon juice
3 Tab olive oil
1/2 tsp salt
1/2 tsp black pepper
1 1/4 lb boneless, skinless chicken breasts, cut into 1/2" chunks
1 lb button mushrooms
1 large yellow onion, cut into eight large chunks and broken apart
2 yellow bell peppers, seeded and cut into 1/2" pieces
cooked brown rice

If using bamboo skewers, soak in water 20-30 minutes to prevent burning. 
Preheat broiler.  Prepare two large baking sheets by covering them with foil and spraying with non-stick spray.
In a small bowl, whisk together honey mustard, lemon juice, olive oil, salt, and pepper.
Thread chicken, mushrooms, onion, and peppers onto skewers.  Brush with honey mustard mixture.  Place under broiler and broil until chicken is cooked and veggies are tender, about 10 minutes. 
Serve with rice and honey mustard on the side.

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