Chicken Curry Bowls

INGREDIENTS
3-4 Chicken Breasts Cut into 1” Slices
2 Tablespoons AVO
13.5oz Full-Fat Coconut Milk
4oz Red Curry Paste
1 Red Bell Pepper Sliced
1 Cup Red Onion Sliced
1 Tablespoon Minced Garlic
1.5 Tablespoons Minced Ginger
Handful of Cilantro Chopped
1 Cup Kimchi Chopped
1 Zucchini Spiraled

ASSEMBLY

1. In a Dutch oven over medium heat add AVO, garlic, and ginger. Add chicken and heat on all sides.
2. In a medium sized bowl add coconut milk and curry. Mix well and add to Dutch oven with onions and peppers.
3. Bake at 375 for 45 minutes.
4. While chicken is baking, make zoodles.
5. In a medium sized sauté pan over medium heat, add a drizzle of AVO.
6. Pan fry zoodles and kimchi for a 4-5 minutes, until desired texture.
7. Add cilantro to Dutch oven and serve over zoodles.