Cooking potatoes in the microwave is a real time-saver for busy weeknights. For the skewers, use wooden ones that have been soaked in water for at least 20 minutes so they don't burn in the oven, or opt for metal skewers if you're short on time. Just be sure to remove them before serving, as they retain heat.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Cheddar Cheese Sauce:
Method
In bowl, whisk together honey, mustard, garlic, Italian seasoning, salt and pepper; set aside.Alternately thread chicken and broccoli onto 8 metal or soaked wooden skewers; arrange on parchment paper–lined rimmed baking sheet. Bake in 425 F (220 C) oven for 10 minutes. Brush skewers all over with honey mixture, turning to coat both sides. Bake until chicken is no longer pink inside, 5 to 8 minutes.
Using fork, prick potatoes all over. Microwave on high until fork-tender, about 6 minutes. Set aside until cool enough to handle. Cut X in each potato; squeeze gently to open.
Cheddar Cheese Sauce: Meanwhile, in small saucepan, melt butter over medium heat. Whisk in flour; cook, stirring, for 1 minute. Gradually whisk in milk; cook, whisking constantly, until thickened, about 5 minutes. Remove from heat. Stir in Cheddar cheese, salt and dry mustard until smooth. Top potatoes with cheese sauce and chives; serve with chicken skewers.
Nutritional facts per serving: about
- Fibre 6 g
- Sodium 388 mg
- Sugars 12 g
- Protein 43 g
- Calories 585.0
- Total fat 16 g
- Cholesterol 107 mg
- Saturated fat 9 g
- Total carbohydrate 69 g
%RDI
- Iron 27.0
- Folate 50.0
- Calcium 32.0
- Vitamin A 23.0
- Vitamin C 133.0
