Honey & rosemary chicken kebabs with hasselback roast veggies

meat kebabs, green leaf salad and two pots of sauce on a white plate in middle, a plate of roasted vege and a bowl of salad on top corners on grey. f

Ready made chicken kebabs make life easier but don't compromise on taste! These honey and rosemary chicken skewers are served with fun hasselback vegetables for a tasty and balanced meal.

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Prep Time 15

Cook Time 50

Total Time 1 5

Course Dinner

Servings

Ingredients

Kebabs

Hasselback veggies

2 small Kumara sweet potato
2 large Carrots
2 Beetroots
1 tbsp Runny honey
2 tbsp Olivado Infused Avocado Oil & Rosemary
1 tbsp Whole grain mustard
3 tbsp Superb Herb Rosemary chopped
Salt & pepper

Serve with

Pesto Sauce
Side salad

Instructions

Preheat the oven to 200C°. Using a sharp knife make several parallel slits ½ cm apart in the kumara, carrots and beetroots, 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, hasselback veggies and a green salad (optional).