In a large zip-lock bag, combine olive oil, lemon juice, vinegar, garlic, cumin, marjoram essential oil, thyme essential oil, rosemary essential oil, salt, and pepper.
Cut the chicken into 1-inch cubes, and place the cubes in the zip-lock bag.
Seal the zip-lock bag, and shake to evenly coat the chicken with the marinade. Refrigerate for at least 2 hours.
Slice the zucchini, and cut the onion into chunks.
Remove the chicken from the fridge. Using a slotted spoon, scoop the chicken out of the bag, and place it on a plate or in a bowl. Discard the marinade.
Thread the chicken and vegetables onto the wooden skewers. You can choose to put a combination of vegetables and chicken on each skewer, or you can cook the chicken and vegetables on separate skewers (this allows you to cook the chicken fully without overcooking the vegetables).
Sprinkle the vegetables lightly with salt, if desired.
Place skewers on a heated grill, and cook until the vegetables are tender and the chicken is cooked all the way through.
Looking for a warm, woodsy autumn blend for your diffuser? Autumn Leaves is a delightful way to welcome the new season! The fresh, sweet aromas of bergamot and ginger harmonize with the warm, rich touches of frankincense and ginger. Together, these essential oils promote energy and awareness and help relieve tension.
Blue Lotus (Nymphaea caerulea) is an essential oil absolute extracted from the flowers. It belongs to the Nymphaea botanical family, commonly known as water lilies. Blue lotus has an exotic fragrance that uplifts and creates simultaneous feelings of euphoria and peace.
Introducing the 15th edition of the Modern Essentials® Handbook: The Premier Introductory Guide to Essential Oils. Of course, the 15th edition includes all new products up through the 2023 dōTERRA® convention. But that hardly scratches the surface.