Ingredients

• 1 skinless chicken breast
• cut into chunks
• 1 courgette
• cut into chunks
• 1 tbsp olive oil
• 1 tbsp clear honey
• salt and freshly ground black pepper
• handful fresh flatleaf parsley leaves
• dash balsamic vinegar

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Heat an ovenproof griddle pan until very hot. Soak two bamboo skewers in water for a few minutes.
• Thread the chicken and courgette onto the bamboo skewers. Brush the griddle pan with a little of the oil and place the chicken skewers into the pan.
• Drizzle over most of the remaining oil. Season well with salt and freshly ground black pepper and griddle for a few minutes
• turning frequently until lightly charred all over.
• Drizzle the honey over the skewers and transfer to the oven for 6-8 minutes
• or until the chicken skewers are cooked through and lightly caramelised.
• Place the parsley leaves into a bowl and drizzle with the remaining oil and the balsamic vinegar.
• To serve
• place the chicken skewers onto a warmed plate and scatter over the dressed herbs.