1medium orange sweet potato or Okinawan sweet potatopeeled and cut into 1-inch pieces
1small onioncut into thin wedges (about ¾ cup)
¼teaspoonblack pepper
1tablespooncoconut oil
1small zucchiniabout 8 ounces, trimmed
½cupcanned coconut milksee Tip
½cupChicken Bone Brothpage 284 or Whole30-compliant chicken broth
1cuplightly packed baby spinach leaves
1tablespoonchopped fresh cilantro
1tablespoonchopped fresh mint
Instructions
Combine the ginger, olive oil, half the garlic, ¼ teaspoon of the salt, and the red pepper flakes in a medium bowl. Cut the chicken into bite-size strips. Add the chicken to the ginger mixture and toss to evenly coat. Cover and chill for 30 to 60 minutes.
Meanwhile, preheat the oven to 400°F. In a shallow roasting pan, combine the sweet potato and onion. Sprinkle with ? teaspoon of the black pepper and ? teaspoon of the salt. Add ½ tablespoon of the coconut oil. Bake, uncovered, for 2 to 3 minutes, until the coconut oil has melted. Toss the potato mixture to coat with the oil and spread it into an even layer in the pan. Bake for 25 to 30 minutes more, stirring twice, until the vegetables are tender and lightly browned.
Use a spiral slicer or julienne peeler to cut the zucchini lengthwise into long, thin noodles (or use a regular vegetable peeler to cut the zucchini lengthwise into thin ribbons). In a large skillet, heat the remaining ½ tablespoon coconut oil over medium-high heat. Add the zucchini, the remaining garlic, remaining ¼ teaspoon salt, and remaining ? teaspoon black pepper. Cook, tossing gently with tongs, until the noodles are crisp-tender, 1 to 2 minutes. Remove the zucchini noodles from the skillet; keep warm.
Add the chicken mixture to the skillet. Cook, uncovered, over medium heat, stirring occasionally, until the chicken is no longer pink, 3 to 5 minutes. Add the coconut milk and broth. Bring just to a boil, stirring frequently. Remove from the heat. Stir in the spinach.
To serve, divide the chicken mixture between two shallow serving bowls. Top with zucchini noodles and roasted sweet potato. Sprinkle with the cilantro and mint.
TIP Canned coconut milk separates in the can, with the cream rising to the top. Make sure to whisk the coconut milk well before measuring the amount needed for the recipe.