Maple-glazed organic chicken and vegetable skewers
650g organic chicken thigh meat, cut into 3cm cubes 250g button mushrooms 1 red or orange pepper, cut in chunks with seeds removed 2 small red onions, peeled and cut in wedges olive oil Salt and freshly
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|650 g||Boneless chicken thighs|
|250 g||Button mushrooms|
|1 to drizzle||Olive oil|
|1 pinch||Salt & freshly ground pepper|
|3 tbsp||Maple syrup|
|1 tbsp||Wholegrain mustard|
|1 tbsp||Cider vinegar|
|150 g||Baby spinach|
- Heat a grill on high. Thread the chicken cubes, mushrooms, onions and peppers cut into chunks alternately onto skewers. Brush or spray with oil and season with salt and pepper.
- Mix maple syrup, mustard and apple-cider vinegar together to make a glaze.
- Grill skewers for 5 minutes on each side, brushing with glaze every few minutes, until the chicken is cooked and golden brown. Serve on a bed of baby spinach leaves.
Tip: Did you know that maple syrup contains fewer calories than honey and has much higher concentrations of essential minerals such as manganese and zinc? These minerals are important for maintaining healthy hearts, immune systems and cholesterol levels.