Maple Dijon Chicken Breasts with Roasted Fall Veggies

Ingredients:

• 2 lbs chicken breast, cut into 1-inch cubes
• ¼ cup honey
• 2 tbsp apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• Juice of 1 lime
• 2 cloves garlic, minced
• ½ tsp smoked paprika
• ½ tsp black pepper
• ½ tsp salt
• 1 tbsp olive oil
• 1 bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 1 cup cherry tomatoes
• Wooden or metal skewers

Instructions:

1. Prepare the marinade – In a bowl, whisk together honey, apple cider vinegar, Dijon mustard, soy sauce, lime juice, minced garlic, paprika, black pepper, and salt.
2. Marinate the chicken – Add chicken cubes to the marinade and coat well. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
3. Assemble the kabobs – Thread marinated chicken, bell pepper, red onion, and cherry tomatoes onto skewers.
4. Grill the kabobs – Preheat the grill to medium heat. Brush with olive oil and grill kabobs for about 10-12 minutes, turning occasionally until chicken is fully cooked.
5. Serve and enjoy – Drizzle with extra lime juice for a tangy finish and serve with rice or a fresh salad.