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Ginger Coconut Chicken Bowl with Zucchini Noodles

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr


  • 1 tablespoon finely chopped fresh ginger
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic minced
  • ½ teaspoon plus pinch teaspoon coarse salt
  • pinch red pepper flakes
  • 2 small boneless skinless chicken breasts
  • 5 to 6 ounces each
  • 1 medium orange sweet potato or Okinawan sweet potato peeled and cut into 1-inch pieces
  • 1 small onion cut into thin wedges (about ¾ cup)
  • ¼ teaspoon black pepper
  • 1 tablespoon coconut oil
  • 1 small zucchini about 8 ounces, trimmed
  • ½ cup canned coconut milk see Tip
  • ½ cup Chicken Bone Broth page 284 or Whole30-compliant chicken broth
  • 1 cup lightly packed baby spinach leaves
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh mint


  • 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.

Recipe Notes

Text excerpted from THE WHOLE30 COOKBOOK © 2016 by Melissa Hartwig. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.