Honey Mustard Chicken and Vegetable Kabobs

Honey Mustard Chicken and Vegetable Kabobs
Contributor

Whole Foods Market

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.

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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.

Nutrition

Calories per serving:

114 kcal

Daily value:

6%

Servings:

8
  • Carbohydrate, by difference 15 g
  • Protein 2 g
  • Total lipid (fat) 6 g
  • Vitamin A, IU 321 IU
  • Vitamin A, RAE 15 µg
  • Vitamin C, total ascorbic acid 3 mg
  • Vitamin D 13 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 1 µg
  • Ash 1 g
  • Calcium, Ca 18 mg
  • Campesterol 1 mg
  • Carotene, beta 1 µg
  • Cryptoxanthin, beta 2 µg
  • Fatty acids, total monounsaturated 4 g
  • Fatty acids, total polyunsaturated 1 g
  • Fiber, total dietary 2 g
  • Folate, DFE 10 µg
  • Folate, food 11 µg
  • Folate, total 11 µg
  • Glucose (dextrose) 1 g
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 2 µg
  • Magnesium, Mg 17 mg
  • Niacin 2 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 71 mg
  • Phytosterols 25 mg
  • Potassium, K 248 mg
  • Selenium, Se 3 µg
  • Sodium, Na 13 mg
  • Sugars, total 2 g
  • Water 122 g
  • Zinc, Zn 1 mg
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