Dijon Chicken Kabobs
Yield
8 skewersPrep
30 minCook
30 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
red skinned potatoes
small, halved |
|
| 3 | tablespoons |
honey
|
|
| 2 | tablespoons |
dijon mustard
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| ½ | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | pound |
chicken breasts
skinless, boneless, cut into 32 pieces |
|
| 16 | large |
mushrooms
stems removed |
|
| 16 | each |
cherry tomatoes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
red skinned potatoes
small, halved |
|
| 45 | ml |
honey
|
|
| 3E+1 | ml |
dijon mustard
|
|
| 15 | ml |
lemon juice
fresh |
|
| 2.5 | ml |
thyme
dried |
*
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 453.6 | g |
chicken breasts
skinless, boneless, cut into 32 pieces |
|
| 16 | large |
mushrooms
stems removed |
|
| 16 | each |
cherry tomatoes
|
|
Directions
Preheat the grill to a medium heat.
(When ready to cook, spray the rack--off the grill--with nonstick cooking spray).
In a large pot of boiling water, cook the potatoes for 10 minutes to blanch. Drain.
In a small bowl, combine the honey, mustard, lemon juice, thyme, and pepper.
Add the chicken and mushrooms, tossing to coat well.
Alternately thread the chicken, mushrooms, tomatoes, and potatoes onto 8 skewers.
Grill the kabobs, covered, turning occasionally, for 8 minutes or until the chicken is cooked through.
Divide the skewers among 4 plates and serve.
