Honey and Garlic Chicken with Chargrilled Vegetables

Name: Honey and Garlic Chicken with Chargrilled Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 700g chicken nibbles; ½ cup store-bought soy, honey and garlic marinade; 2 Tbsp vegetable or olive oil; 1 red capsicum, sliced; 3 courgettes, sliced; Salt; Freshly ground black pepper; 3 tomatoes, chopped; ½ red onion, thinly sliced; 1⁄3 cup mint, chopped; 1⁄3 cup Italian parsley, chopped; 1 Tbsp lemon juice; 1 tsp Moroccan seasoning

15 minutes + 20 minutes

Serves 4

Easter Chicken Vegetables Barbecue BBQ Dairy Free

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Ingredients

700g chicken nibbles
½ cup store-bought soy, honey and garlic marinade
2 Tbsp vegetable or olive oil
1 red capsicum, sliced
3 courgettes, sliced
Salt
Freshly ground black pepper
3 tomatoes, chopped
½ red onion, thinly sliced
1⁄3 cup mint, chopped
1⁄3 cup Italian parsley, chopped
1 Tbsp lemon juice
1 tsp Moroccan seasoning

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Method

1. Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with tinfoil. Place a greased rack over the tray.
2. Place chicken and half the marinade in a large bowl. Toss to combine and place in a single layer on the rack. Bake, basting with remaining marinade, for 20 minutes or until cooked.
3. Meanwhile, heat a chargrill plate or barbecue over a high heat.
4. Place half the oil, capsicum and courgettes in a large bowl. Toss to coat and season to taste.
5. Cook courgettes and capsicum on the grill plate, in batches, for 4 minutes or until tender. Transfer to a heatproof bowl, add tomatoes, onion, mint and parsley.
6. Whisk lemon juice, Moroccan seasoning and remaining oil in a small bowl. Add to courgette mixture and toss to combine.
7. To serve, place vegetables on a platter with chicken on the top.
Tip: Tomatoes should be stored at room temperature. Storing them in the fridge affects their flavour.