Honey Mustard Chicken And Vegetable Kabobs

Name: Honey Mustard Chicken And Vegetable Kabobs
Ingredients: 1/4 cup honey mustard, plus more for serving; 3 tablespoon lemon juice; 3 tablespoon canola oil or extra-virgin olive oil; 1/2 teaspoon 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 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

Whole Foods Market|May 15, 2014 10:41 am EST

3.4 (7 ratings)

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Use leftover grilled 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.Click here to see more Grilling Recipes from Whole Foods MarketClick here to see more Healthy Summer Dinner Recipes

Servings

8

Ingredients

1/4 cup honey mustard, plus more for serving
3 tablespoon lemon juice
3 tablespoon canola oil or extra-virgin olive oil
1/2 teaspoon 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 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

Directions

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.