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A recipe from the Wildtree Workshop: Simply Wholesome

INGREDIENTS
John Henry's Chicken Kabob Meat
1.5 lbs
Red Bell Pepper
1, cut for skewers
Green Bell Pepper
1, cut for skewers
Yellow Onion
1, cut for skewers
Dried Basil
1 tsp
Organic Coconut Oil
1/4 cup
Rancher Steak Rub
1 tsp
California Style Garlic Pepper blend
1 Tbsp
Balsamic Vinegar
2 Tbsp
PREPARATION
If preparing a freezer meal: Add all ingredients except balsamic vinegar to a freezer bag and seal. Squeeze bag to combine ingredients then freeze. Thaw freezer bag completely before continuing the recipe.

Combine all the ingredients into a bowl and mix together until combined. (For freezer meal, add the vinegar to the thawed contents of your bag now.)

Preheat grill to high heat. Clean and grease the grill grates. 

Alternately skewer the chicken and vegetables onto metal grilling skewers (or wooden skewers that have been soaked in water to prevent burning). 

Grill for 2-3 minutes on each side until the vegetables are lightly charred and chicken is cooked though: 165 degrees F.

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