Honey Mustard Chicken and Veggie Kabobs

Honey Mustard Chicken and Veggie Kabobs

Rated:
Recipe Rating: 3.79199
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.
Ingredients: 
  • 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 fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 1/4 pound boneless, skinless chicken breasts and/or thighs, cut into 1 1/2-inch chunks
  • 1 pound white 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
Method: 
Prepare a grill for medium heat cooking. In a small bowl, whisk together mustard, lemon juice, oil, salt and pepper. Thread chicken, mushrooms, eggplant, onions and peppers onto skewers to form kabobs (If using wooden skewers, soak in water for 30 minutes before assembling); 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 carbohydrates, (5 g 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.