- 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
- 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.