Honey and Rosemary Chicken Kebabs with Hasselback Roast Veggies
Honey and rosemary are a winning combination. We love these honey rosemary kebabs with fun hasselback vegetables for a nourishing balanced meal.
Prep time:
15 minutes
Cook time:
50 minutes
Serves:
4
Ingredients
Kebabs:
8 Waitoa Free Range Honey and Rosemary Chicken Kebabs
1 tbsp avocado oil
Hasselback veggies:
2 small kumara
2 large carrots
2 beetroot
1 tbsp runny honey
2 tbsp avocado oil
1 tbsp wholegrain mustard
3 tbsp fresh rosemary, chopped
Salt and pepper
Serve with:
Pesto sauce (optional)
Method
Preheat the oven to 200C. Using a sharp knife make several parallel slits ½ cm apart in the kumara, carrot and beetroot, leaving ½ cm at the bottom unsliced. Place veggies on a lined baking tray.
In a small bowl mix honey, oil, mustard, chopped rosemary, salt and pepper. Brush over vegetables and bake for 50 minutes.
When the vegetables have 25 minutes to go, place chicken kebabs on a shallow lined baking tray, drizzle with oil and bake for 20-25 minutes, turning once.
Serve chicken with pesto (optional), hasselback veggies and a green salad.
