Moroccan Chicken:
- 1 1/2 pounds boneless skinless chicken, cut into bite size cubes
- 2 cloves garlic
- 1 inch piece fresh ginger, peeled + roughly chopped
- 1 teaspoon cayenne pepper
- 2 tablespoons fresh cilantro
- 2 tablespoons fresh parsley
- 1 tablespoon smoked paprika
- 1/2 tablespoon cumin
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup olive oil
- 1 small to medium lemons, grated + juiced
- 1 (6 ounce) jar marinated artichoke quarters
- 1 bunch asparagus, cut into fourths
- 1 pint cherry tomatoes
Lemon Herb Vinaigrette:
- 1 lemon, juiced + zest
- 1/2 cup olive oil
- 1 tablespoons fresh parsley, chopped
- 1 tablespoon salt
- 1 teaspoon honey
- 1/2 a lime, juiced
Herbed Yogurt:
- 1 cup plain greek yogurt (I use 2%)
- 2 tablespoons fresh mint, chopped
- 1 tablespoon fresh dill chopped
- 1/2 lemon, juiced
- salt and pepper, to taste