Marinated Chicken with Honey and Balsamic

Ingredients

for the marination:

700 g skinned chicken breast fillet, cut into medium size cubes

1 tablespoon olive oil

1 teaspoon caraway seeds

2 cloves garlic, crushed

3 tablespoons balsamic vinegar

2 tablespoons white vinegar

2 cubes MAGGI® Chicken Less Salt Bouillon, dissolved in ¼ cup or 60ml hot water

1 tablespoon honey

1 celery, small stick, cut into slices

1 small onion, cut into slices

pinch of white ground pepper

for the grilled vegetables:

2 medium baby zucchini or 200 g, cut into thick slices lengthwise

1 medium onion or 125 g, cut into wedges

1 medium red bell pepper or 150 g, seeded and cut into big slices

1 medium green bell pepper or 150 g, seeded and cut into big slices

1 medium yellow bell pepper or 150 g, seeded and cut into big slices

1 cup cherry tomatoes or 200 g

Preparation

In a bowl, combine and mix all chicken marination ingredients. Cover and marinade in fridge for at least 12 hours.

In a wooden skewer, arrange chicken.

Grill the chicken skewers on medium heat for 5-7 minutes from all sides or until it’s cooked.

Grill vegetables on a large non-stick pan-fry greased with a little of olive oil until they are cooked.

Arrange the skewers and vegetables in serving plate and serve.