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Chicken Poke Bowl
Serves 2
2 cup slaw mix
250 g cooked chicken breast or thigh
250 g cooked brown rice
1 cup shelled edamame, boiled/microwaved
1 small avocado, sliced
2 tbsp kimchi or pickled ginger
1 tbsp sesame oil
2 tbsp low-sodium soy sauce
2 tbsp rice vinegar
1 tsp grated fresh ginger
1 garlic clove, minced
1 tsp honey
1 sheet nori, cut into thin strips
1 tbsp sesame seeds, toasted (optional)
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