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Grilled Chicken Vegetable Kabobs

2 teaspoons oil 3 tablespoons fresh lemon juice ground black pepper to taste 1 pound boneless chicken breast without skin, cut into 2-inch cubes 4 wooden skewers8 cherry tomatoes 12 whole bay leaves 1 medium onion, cut into 1-inch cubes 1 medium green bell pepper, cut into 1-inch cubes 2 cups cooked brown or white rice

In a small bowl, mix oil, lemon juice, and ground black pepper; pour over chicken and marinate one hour in the refrigerator. To make skewers, thread tomato, chicken, bay leaf, onion, and bell pepper; repeat. Grill over medium heat for 5 minutes on each side or until cooked through. Discard bay leaves before serving. Serve each kabob over ½ cup of brown rice.

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