This bowl is bright, savory, and deeply satisfying — the kind of weeknight dinner that feels like a treat without any of the usual compromise. Juicy chicken thighs are marinated in coconut aminos, fresh ginger, turmeric, and apple cider vinegar before being seared to a deep golden crust, building real flavor from the very first step. The ginger-scallion sauce that follows is the real star: aromatic, glossy, and thickened with a simple arrowroot slurry so it clings beautifully to every bite. Spiralized zucchini stands in for traditional noodles, tossed quickly in coconut oil so it stays bright and tender without turning watery. Every single ingredient here — from the bone broth base to the coconut oil — fits cleanly within autoimmune protocol guidelines, so there's no need to audit a label or swap anything out. It comes together in well under an hour and serves four, making it just as practical as it is delicious. A squeeze of lime and a handful of fresh cilantro at the end lift the whole bowl and make it feel genuinely restaurant-worthy.
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In a small bowl, whisk together 2 tbsp coconut aminos, 1 tbsp grated ginger, 1 tbsp apple cider vinegar, turmeric, and 1/4 tsp salt. Add the chicken thighs, turn to coat, and let marinate at room temperature for 15 minutes.
Heat a large skillet or wok over medium-high heat. Lift the chicken from the marinade, letting the excess drip back into the bowl, and discard the used marinade. Sear the chicken thighs undisturbed for 5 minutes, until the underside is deep golden and releases easily from the pan.
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