INGREDIENTS
10 oz
kale
1 medium
lemon
1 serving
kosher salt and pepper
1/2 cup
greek yogurt
2 tbsp
white wine vinegar
2 tbsp
olive oil
3/4 tsp
unrefined cane sugar
15
mint leaves
1 pinch
pepper flakes
1
garlic clove
2 cups
chicken 8 ounces
1 1/2 tsp
ground coriander
1 1/2 cups
garbanzo beans
1 cup
quinoa
1 pint
cherry tomatoes
4 smalls
persian cucumbers and dice
3 oz
feta cheese