October 24, 2017
Dinner, Main Dish, Poultry,
Chicken, Vegetables, Cauliflower, Quick Meals, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Stove Top, Low Fat, Zucchini, Boneless Pieces more
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"From our daily newspaper The West Australian."
Heat a barbecue or large chargrill pan over medium heat.
Place the chicken, mustard and honey in a bowl and season to taste and stir well to coat.
Thread the chicken, lengthways, onto skewers (if using wooden skewers soak in water for 30 minutes prior to using) and spray lightly with oil on both sides.
Chargrill the chicken skewers for 12 to 15 minutes, turning occasionally or until cooked through and golden.
Meanwhile, bring a large saucepan of water to the boil and add the green beans, zucchini and cauliflower and blanch for 2 minutes and then drain well and return to the pan and spray lightly with oil and season to taste.
Serve the chicken skewers with the vegetables, salad leaves and lemon wedges.
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