Moroccan Chicken Skewers W/mediterranean Vegetables

1 pound chicken breasts, boneless & skinless -- cut into 1"

cubes 3 tablespoons honey

1 tablespoon cider vinegar

1 teaspoon ground cumin

1/4 teaspoon red pepper flakes

2 tablespoons olive oil

1 package fresh baby carrots (approx. 1 lb.) -- diagonally

halved 1 red bell pepper -- cut into strips

1 green bell pepper -- cut into strips

1/4 cup fresh cilantro -- chopped

1 tablespoon minced garlic

Thread chicken on skewers and place in a foil lined broiler pan. Mix honey, vinegar, cumin and pepper flakes; brush some glaze over both sides of the chicken. Broil 2" from the heat for about 9 minutes, turning once and brushing 2 or 3 times with additional glaze and the caramelized pan drippings.

In skillet, heat olive oil until very hot. Add carrots and bell peppers; saute, stirring often over high heat, for about 5 minutes or until crisp tender. Add cilantro and garlic; cook 1 minute longer. Serve platter of vegetables with skewers on top.