honey mustard chicken skewers

Want to simplify your weeknight dinner plan? Make this sheet pan dinner. This kid-friendly favorite is easy to prepare ahead of time—plus, eating food on a stick is just more fun! Try it with our Parsnip Fries.

Yield 4 servings
Prep Time 20 minutes, plus 1 hour to marinate
Cook Time 25 minutes
CLEANSE

2 lb boneless, skinless chicken breasts, cut into 2-in cubes

2 medium zucchini, cut into ½-in rounds

12 small button mushrooms

1 red onion, quartered

For the marinade

¼ cup olive oil, divided

3 tbsp honey

2 tbsp Dijon mustard

4 cloves garlic, minced

1 tsp dried oregano

1 tsp dried basil

1 tsp Himalayan pink salt

½ tsp freshly ground black pepper

1   To make the marinade, in a small bowl, whisk together all ingredients.

2   Place the chicken in a shallow baking dish, and coat with half of the marinade. Place the zucchini, mushrooms, and onion in a large bowl, and toss to coat with the remaining marinade. Place the chicken and vegetables in the refrigerator to marinate for at least 1 hour.

3   Place 8 to 10 skewers in water to soak for 10 minutes. Preheat the oven to 450°F. Line a baking sheet with parchment paper.

4   Assemble the chicken skewers by placing chicken pieces on each skewer. Prepare vegetable skewers by alternating among zucchini, mushrooms, and onions. Slide about 8 pieces onto each skewer, being careful to leave enough room to handle the skewers comfortably. You will wind up with 4 chicken and 4 veggie skewers.

5   Place the skewers on the prepared baking sheet, and season with additional salt and pepper, if desired. Bake for 25 minutes, turning skewers once halfway through cooking.