Ginger Coconut Chicken Bowl with Zucchini Noodles
Try this Ginger Coconut Chicken Bowl with Zucchini Noodles recipe, or contribute your own.
Try this Ginger Coconut Chicken Bowl with Zucchini Noodles recipe, or contribute your own.
- 2 cloves garlic minced
- 1 tablespoon chopped fresh mint
- 1 tablespoon coconut oil
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon extra-virgin olive oil
- pinch red pepper flakes
- 1 tablespoon finely chopped fresh ginger
- â½ teaspoon plus pinch teaspoon coarse salt
- 2 small boneless skinless chicken breasts
- (5 to 6 ounces each)
- 1 medium orange sweet potato or okinawan sweet potato, pee
- 1 small onion cut into thin wedges (about â¾ cup)
- â¼ teaspoon black pepper
- 1 small zucchini (about 8 ounces) trimmed
- â½ cup canned coconut milk (see tip)
- â½ cup chicken bone broth (page 284) or whole30-co
- 1 cup lightly packed baby spinach leaves
- Carbohydrate 37.2628245021632 g
- Cholesterol 0 mg
- Fat 28.1571670274807 g
- Fiber 9.40437994345931 g
- Protein 4.89968550022155 g
- Saturated Fat 13.8123889038066 g
- Serving Size 1 1 recipe (398g)
- Sodium 16.8941000021303 mg
- Sugar 27.8584445587038 g
- Trans Fat 1.6351173507708 g
- Calories 373 calories
Step-by-step
- Combine the ginger, olive oil, half the garlic, ½ 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 ¼ teaspoon of the black pepper and ¼ 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 ½ teaspoon salt, and remaining ¼ 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.
My Delicious and Healthy Ginger Coconut Chicken Bowl
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between work deadlines, school pick-ups, and the general chaos of family life, I often find myself resorting to quick and easy, but not always the healthiest, options. However, this Ginger Coconut Chicken Bowl has become a recent lifesaver. It's packed with flavor, surprisingly easy to prepare, and leaves me feeling satisfied and energized, not sluggish and weighed down. This recipe is a perfect example of how delicious and nutritious food doesn't have to be complicated. The vibrant flavors of ginger and coconut complement the tender chicken and perfectly cooked zucchini noodles beautifully. It's a meal that the whole family loves, and that’s a win in my book.
The best part? This recipe is incredibly versatile. Feel free to experiment with different vegetables. Adding bell peppers, broccoli, or even some edamame would be a fantastic addition. You can also adjust the spice level to your liking – add more or less red pepper flakes depending on your preference. I often find myself doubling the recipe because my family devours it so quickly. The leftovers are just as delicious the next day, making it a perfect meal-prep option for busy weekdays. This recipe has become a staple in our home, a delicious and healthy option that doesn't sacrifice taste or convenience.
One of my favorite things about this recipe is its ability to transform simple ingredients into a restaurant-worthy meal. The combination of sweet potato, ginger, coconut, and chicken creates a symphony of flavors that dance on your tongue. The zucchini noodles are a fantastic low-carb alternative to traditional pasta, adding a fresh and light element to the dish. I've learned to always have the ingredients on hand, ready for those nights when I just don't have the energy for extensive meal prep. It's a recipe that has consistently impressed my family and friends, and I know it will become a favorite in your kitchen as well. It’s a testament to the fact that healthy eating doesn't have to be boring or complicated; it can be delicious, satisfying, and surprisingly simple.
I also love how adaptable this recipe is. Some days I'm short on time, so I'll use pre-cut sweet potato and zucchini to save a few precious minutes. Other times, I’ll experiment with different herbs and spices to keep things interesting. Sometimes I'll add a squeeze of lime juice at the end for a little extra zing. The possibilities are endless! The core recipe remains the same: a delightful blend of sweet and savory, healthy and satisfying. It’s a recipe that I can easily customize to fit my needs and the needs of my family, and that's what makes it so special.
Beyond its ease and deliciousness, this Ginger Coconut Chicken Bowl holds a special place in my heart because it reminds me of simpler times. It embodies the heart of home cooking – nourishing, comforting, and full of love. It's a dish that brings our family together, a common ground where everyone can enjoy a wholesome and delicious meal. It's more than just a recipe; it's a symbol of family, comfort, and the joy of sharing a meal together. This isn't just about filling our stomachs; it's about nurturing our souls. And in a world that often feels fast-paced and overwhelming, that’s a treasure I cherish deeply. So, I encourage you to give this recipe a try. It’s a taste of home, a touch of happiness, and a whole lot of deliciousness.
