Ingredients
4 boneless skinless chicken breast halves (4 ounces each)4 small zucchini4 small yellow squash2 medium sweet red peppers4 ounces small fresh mushroomsHot cooked rice, optionalGLAZE:3/4 cup honey1/2 cup prepared mustard1/4 cup water2 tablespoons soy sauce2 tablespoons cornstarch1 tablespoon cider vinegar
Preparation
Cut the chicken, squash and peppers into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread chicken and vegetables.
In a small saucepan, combine glaze ingredients; bring to a boil. Boil for 1 minute or until thickened.
Grill kabobs over hot heat for 10 minutes, turning often. Brush with glaze; grill 5 minutes more or until the chicken is no longer pink and vegetables are tender. Serve over rice if desired.
