Ginger Coconut Chicken Bowl with Zucchini Noodles

INGREDIENTS

1/2 cup

Chicken bone broth

Chicken breasts, small boneless skinless

1 cup

Baby spinach, lightly packed leaves

1 tbsp

Cilantro, fresh

2 cloves

Garlic

1 tbsp

Ginger, fresh

1 tbsp

Mint, fresh

Onion, cut into thin wedges (about 3/4 cup), small

Sweet potato or okinawan sweet potato, medium orange

Zucchini (about 8 ounces), small

1/2 cup

Coconut milk, canned

1/4 tsp

Black pepper

1 pinch

Red pepper flakes

1 tbsp

Coconut oil

1 tbsp

Olive oil, extra-virgin

½ teaspoon plus pinch teaspoon coarse salt