Chicken and Vegetable Yakitori | Food | Fizzy's Lunch Lab

Ingredients

• ¼ cup low-sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 2 (6 ounce) boneless, skinless chicken breasts, cut into 1-inch
• 1 medium red bell pepper, cut into 1-inch squares
• 1 medium zucchini, halved lengthwise and cut into 1-inch pieces
• 1 tablespoon olive oil
• ½ teaspoon black pepper
• ¼ teaspoon kosher salt