Chicken breasts are marinated in a Moroccan inspired mixture of cumin, paprika, garlic, ginger, & cinnamon, and then skewered with asparagus, peppers, and artichoke hearts, and grilled until slightly charred and cooked through. Long grain rice is cooked in stock, greek seasoning and finished with parsley and lemon zest. The skewers are served with a drizzle of a sun-dried tomato vinaigrette and a dollop of the whipped feta that is prepared with fresh lemon juice, and fresh basil.
To serve: Reheat skewers being sure not to over heat them and dry them out. Microwave rice until hot. Serve the skewers over the rice and finish with a generous dollop the whipped feta mixture.