Honey Mustard Chicken and Veggie Kabobs

Honey Mustard Chicken and Veggie Kabobs

Serves 8

Use leftover chicken and veggies from these kabobs to make salads or wrap sandwiches. Feel free to substitute with tofu or any other kabob-friendly meat or seafood you wish.

  • 1/4 cup honey mustard, plus more for serving
  • 3 tablespoons lemon juice
  • 3 tablespoons canola oil or extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/4 pounds boneless, skinless chicken breasts and/or thighs, cut into 1 1/2-inch chunks
  • 1 pound button mushrooms
  • 1 large eggplant, cut into 1 1/2-inch chunks
  • 2 bunches green onions, cut into 1 1/2-inch pieces
  • 2 red bell peppers, cut into 1 1/2-inch pieces
  • 2 (6-ounce) packages rice pilaf mix, prepared according to package directions
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If you're using wooden skewers, soak them in water 20 to 30 minutes. Preheat grill to medium heat. In a small bowl, whisk together mustard, lemon juice, oil, salt and pepper. Thread chicken, mushrooms, eggplant, onions and peppers onto skewers; brush all over with mustard mixture. Grill, turning occasionally, until chicken is cooked and vegetables are tender, about 10 minutes. Arrange skewers on a platter over the rice pilaf and serve with honey mustard on the side for dipping.

Nutritional Info: 
Per Serving:360 calories (90 from fat), 11g total fat, 3g saturated fat, 45mg cholesterol, 860mg sodium, 47g carbohydrate (5g dietary fiber, 7g sugar), 21g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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