Honey Chicken Kabobs

Again, with trying to be healthier when we can, H and I are in search of great meals but are not only lighter but cleaner. We are trying to eat less processed foods and such more and more. Now we arent perfect but whenever we can we try to eat cleaner (we are still learning about clean eating so be patient with us..LOL) I found this recipe on the Clean Eating Club and was happy to see it included everything we already have on hand, so this is a great last minute meal too. I used our grill pan and they came out great.


1 1/2 lb. boneless, skinless chicken breasts cut into bite-size pieces
2 medium zucchini trimmed and sliced into bite-size pieces-I omitted this
1 medium bell pepper de-seeded and cut into bite-size pieces
1 red onion cut into 8 wedges-H omitted this
2 tbsp. lemon juice
1 tbsp. honey
1 tbsp. olive oil
1 tsp. Dijon-style mustard
1 clove garlic, crushed
2 tsp. fresh thyme (can use 1/2 tsp. dried thyme if you don’t have fresh)
1/4 tsp. salt
1/4 tsp. black pepper
16 cherry tomatoes-H omitted this
8 metal or wooden skewers

In a large mixing bowl, combine lemon juice, honey, olive oil, mustard and crushed garlic.  Stir in thyme, salt, and pepper.  Add chicken, zucchini, bell pepper and onion.  Toss until well coated.  Let marinate in the fridge for 1 hour.
Preheat grill to medium.  Thread the chicken and vegetables onto the skewers.  Save the marinade mixture.
Grill on medium.  Turn the kebabs every few minutes to make sure they cook evenly.  Brush with reserve marinade mix every few minutes as well.  Grill until juices run clear when chicken is pierced with a knife, approximately 10 to 12 minutes.

Nutritional Info: 4 servings
Calories: 289 | Fat: 6g | Cholesterol | 99mg | Sodium: 145mg | Potassium: 838mg | Carbs: 18g | Fiber: 3g | Protein: 41g


One Comment on “Honey Chicken Kabobs”

  1. Patty says:

    This looks great! I can’t wait until the weather warms up here so I can try this on our grill!

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