Recipe of Speedy Seared Chicken w/ Zucchini Noodle Al Pastor Bowl

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, seared chicken w/ zucchini noodle al pastor bowl. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Seared Chicken w/ Zucchini Noodle Al Pastor Bowl is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Seared Chicken w/ Zucchini Noodle Al Pastor Bowl is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have seared chicken w/ zucchini noodle al pastor bowl using 16 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Seared Chicken w/ Zucchini Noodle Al Pastor Bowl:

1. Prepare Seared Chicken
2. Make ready Chicken Breast
3. Get Cayenne Pepper
4. Get Ground Cumin
5. Take Grill Mates Brown Sugar Bourbon Seasoning
6. Take Limes for juice and zest
7. Take Salt and Pepper
8. Prepare Stick Butter
9. Take Al Pastor Zucchini Noodles
10. Get La Tortilla Factory Al Pastor Skillet Sauce
11. Get Small Zucchini
12. Prepare Chopped Green Onion
13. Get Cilantro Diced
14. Take Salt and Pepper
15. Take Asparagus
16. Get Premade soft shell Taco Bowls

Steps to make Seared Chicken w/ Zucchini Noodle Al Pastor Bowl:

1. Heat Skillet to Medium High. Pad both sides of chicken breast to remove outer juice. Season with Salt, Pepper, Cayenne, Cumin, and Grill Mates.
2. Once heated, add butter to slightly froth. Place in in chicken and sear about 6-7min. While saucing butter over chicken.
3. In the meantime, spiral the Zucchini into noodles. Season liberally with salt and pepper. Add in a small bowl of water and let rest. Dice up Green Onion and Cilantro.
4. Flip chicken over and continue to sauce. Top with some cilantro, and continue to sauce until 165-170° internal temperature. (Add in asparagus about 3 minutes prior to allow asparagus to soak in the juice. Remove from pan, top with half the skillet juice and let rest.
5. Strain Zucchini Noodles and pat excess water off.
6. With the remaining juices, add in Zucchini Noodles and sauté. Drizzle half the pouch of Al Pastor seasoning and stir in. Add in half the green onion and Cilantro and continue to stir. Remove front heat.
7. Prior to serving, Slice the chicken at an angle.
8. Place two taco bowls, base it with the zucchini noodles, Chicken Slices (drizzle al pastor glaze from skillet on top. Dash with cilantro, green onion, and Lime Zest. Place asparagus and two lime wedges (for squeezing on taco bowl).
9. Serve and enjoy.

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