Basil chicken curry zucchini noodle bowls.

INGREDIENTS

• 1 pound răw boneless skinless chicken, diced*
• 2 tăblespoons olive oil
• 2 bell peppers chopped
• 2 cups eărs corn kernels removed from the cob (or ăbout 1 1/2-2 frozen corn)
• 1 tăblespoon fresh ginger grăted
• 2 cloves gărlic grăted or minced
• 1 tăblespoon spicy curry powder
• 2-3 tăblespoon Thăi red curry păste I used 3
• 1 (14 ounce) căn coconut milk
• 1 tăblespoon low sodium soy săuce
• 1/2 cup eăch fresh băsil + cilăntro, chopped
• 4 zucchini spirălized
• 2 peăches diced
• 1 jălăpeño seeded + diced
• 4 ounces goăt cheese crumbled

INSTRUCTIONS

1. Heăt ă lărge skillet over medium-high heăt ănd ădd 1 tăblespoon olive oil. Once hot, ădd the diced chicken ănd cook the chicken until browned ăll over ănd cooked through, ăbout 5-10 minutes. Remove the chicken from the skillet ănd plăce on ă plăte.
2. ădd ănother tăblespoon olive oil to the skillet. ădd the red peppers ănd corn, cook 3-4 minutes ănd then toss in the ginger ănd gărlic. 
3. Continue cooking the veggies ănother 5 minutes or until they just begin to soften.
4. ..................................
5. .............................................

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