1 pound chicken breasts, boneless & skinless — cut into 1″
cubes 3 tablespoons honey
1 tablespoon cider vinegar
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1 package fresh baby carrots (approx. 1 lb.) — diagonally
halved 1 red bell pepper — cut into strips
1 green bell pepper — cut into strips
1/4 cup fresh cilantro — chopped
1 tablespoon minced garlic
Thread chicken on skewers and place in a foil lined broiler pan. Mix honey, vinegar, cumin and pepper flakes; brush some glaze over both sides of the chicken. Broil 2″ from the heat for about 9 minutes, turning once and brushing 2 or 3 times with additional glaze and the caramelized pan drippings.
In skillet, heat olive oil until very hot. Add carrots and bell peppers; saute, stirring often over high heat, for about 5 minutes or until crisp tender. Add cilantro and garlic; cook 1 minute longer. Serve platter of vegetables with skewers on top.