2 free range chicken breasts
2-3 peppers (mixed colours look nice)
a few whole shallots, peeled
1/2 punnet of chestnut mushrooms
Big Bear’s Honey & Mustard Dressing
salads to serve
Cut the chicken breasts into generous cubes. Chop the peppers into large squares and halve the shallots. Halve the mushrooms if large, or leave whole.
Thread everything onto some skewers.
Once the skewers are full, coat with Big Bear’s Honey & Mustard Dressing.
When the sun comes out, put your shades on and barbecue them on a medium heat until golden brown and the chicken is cooked through.
Serve with a bitter green salad, sliced avocado and baby cherry tomatoes, all drizzled with a little more Big Bear’s Honey & Mustard Dressing. Yum!Yum!